these cheesy, veggie-loaded egg cups come together quickly and are completely customizable. make them over the weekend and eat them all week long!
It’s been a while since I made an egg bake and I’ve been craving eggs for breakfast lately, so this weekend I decided to whip up these easy, cheese & veggie egg cups!
We have company staying for part of the week so I didn’t put together a true meal prep, but I did make a couple things (like these!) that would help get me through the week.
The thing I love about these egg cups is that they work for breakfast, lunch and dinner. In the morning I pair them with fruit and a piece of whole wheat toast, in the afternoon with some arugula and avocado and at night, alongside some baked sweet potato!
You can also use whatever veggies you happen to have on hand. I had a few leftover from my meal prep last weekend so I threw those in and whatever fresh veggies I had on hand and it worked beautifully.
There are SO many different, amazing combinations you could create: pepper & onion with cotija cheese, feta, red onion, spinach & tomato, pesto, sun-dried tomato & mozzarella…the list goes on and on!
As such, these make great end of the week meal options because literally anything goes. You can throw in whatever you happen to have leftover that won’t make a full meal.
And they don’t all have to be the same either! You can mix it up so half the tray is one thing, or even make every cup different so you feel like you’re getting some variety.
cheese & veggie egg cups
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cups 1x
- Category: breakfast
- Method: baked
Description
these cheesy, veggie-loaded egg cups come together quickly and are completely customizable. make them over the weekend and eat them all week long!
Ingredients
- 12 eggs
- 2 tablespoons milk
- 1 1/2 cups mixed veggies of choice, roughly chopped (I used a mixture of roasted broccoli, roasted sweet potatoes, cherry tomatoes that I quartered and spinach)
- 1 1/2 cups cheese, finely shredded or crumbled (I used shredded cheddar)
- Salt & pepper, to taste
Instructions
- Preheat the oven to 350 degrees F and spray a 12 cup non-stick muffin pan (I use and love this Wilton one)
- Add eggs, milk, salt and pepper to a large mixing bowl and whisk until eggs are beaten and everything is fully combined. Pour from the mixing bowl into a glass measuring cup (or something with a spout for easy pouring). Set aside.
- Add about 2 tablespoons of the chopped veggies to each cup followed by about 2 tablespoons cheese.
- Pour the egg mixture into each cup (over the veggie and cheese) until each cup is nearly full.
- Bake for 20-25 minutes
Notes
- Feel free to experiment with fresh herbs or other spices added into or on top for serving
- Egg cups can be stored in an airtight container in the fridge for up to 5 days.
- These can be reheated in the microwave for 60 seconds or oven at 400°F for 5 minutes.
Keywords: eggs, breakfast
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These look delicious! If I wanted to up the protein by just doing egg whites, how many would you recommend? Or would you suggest using the carton of egg whites and measuring ~6 cups? Also would the cooking time change at all? Thanks!
Hi there! Yes – I would say ~6 cups egg whites from a carton since 2 whole egg whites of 1/4 cup egg substitute should be the volume equivalent for 2 whole eggs 🙂