These produce-packed egg cups are a filling, nutritious and delicious breakfast for your family. They are easy to customize –
just sub in whatever veggies you have on hand. They are great for busy mornings, a quick snack or popping into lunch boxes. Kids will love eating these muffins, and the semi-soft texture means they are great for toddlers. Get your children involved in making these quick and easy egg cups by cracking the eggs, whisking them and putting the ingredients into the muffin tin. Makes 12 small egg cups.
This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.
Veggie Egg Cups
By MCFM Nutrition Interns
- 1 Tablespoon olive oil
- 1 bell pepper, finely chopped
- ½ onion, finely chopped
- ½ cup broccoli florets, finely chopped (about ⅓ a head)
- 9 eggs from Sunshine Harvest Farms
- ½ cup shredded extra-sharp prairie clover cheese from Prairie Hollow Farm or other shredded cheddar
- ⅓ cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
Preheat oven to 350. Finely chop bell pepper, onion, and broccoli. Heat 1 tablespoon oil over medium heat in a pan. Add chopped veggies and sauteed for 5-6 minutes or until just softened. Remove from heat.
Generously coat a muffin tin with cooking spray, or use silicone muffin cups. In a bowl, whisk together 9 eggs, 1 teaspoon each of salt and pepper, and ⅓ cup milk. Divide veggies and cheese into muffin tins, then pour egg mix on top. Bake for 20 minutes.
Make these ahead of time and enjoy them all week long. Store in an airtight container in the fridge for up to a week. Simply microwave to reheat for 30 seconds, or eat them cold – they’re tasty either way!