These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.
– ▢ 6 large egg– ▢1 cup egg whites, or another 6 egg– ▢1/2 teaspoon sea salt– ▢1/2 teaspoon ground pepper– ▢1 teaspoon olive oil– ▢1/2 orange bell pepper, chopped– ▢1/2 cup yellow onion, chopped– ▢1 cup broccoli, chopped into small piece– ▢1 cup mushrooms, sliced– ▢1/3 cup crumbled feta– ▢2 Tablespoons fresh parsley– ▢cooking spray, I use coconut oil
Ingredient
Step 1
Step 1
Preheat: Preheat oven to 375° F.
Direction
Step 2
Step 2
Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
Step 3
Step 3
Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
Step 4
Step 4
Sauté vegetables: Heat 1 teaspoon oil in a skillet on medium. Add chopped bell pepper, onion, broccoli, and mushrooms and cook 5-6 minutes until soft and fragrant.
Step 5
Step 5
Sauté vegetables: Medium-heat 1 teaspoon oil in a skillet. Cook chopped bell pepper, onion, broccoli, and mushrooms for 5-6 minutes until tender and fragrant.
Step 6
Step 6
Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
Step 7
Step 7
Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.