Cheesy Vegetable Baked Egg Cups
5.0 (1 rating)
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- Total time
- 45 min
- Serves
- 6
- Cuisine
- American
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cups sliced veggies (such as onions, peppers, asparagus, etc.)
- 12 large eggs
- 1/2 cup whole milk
- 8 ounces shredded cheese (any type)
- salt and pepper (to taste)
Steps
- 1
Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
- 2
Heat olive oil in a large skillet over medium-high heat. Add veggies and season with salt and pepper to taste. Saute until veggies are tender, about 7-9 minutes.
- 3
While veggies are sauteing, use a large bowl and whisk together eggs and milk until light and fluffy; set aside.
- 4
Divide cooked veggies evenly between all 12 muffin tins. Pour egg mixture evenly on top of each cup then sprinkle each with cheese.
- 5
Bake until eggs are cooked through, about 25-30 minutes. Serve warm.
Source: thelemonbowl.com·Own this recipe or photo? Request removal