Veggie egg cups
Veggie egg cups

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, veggie egg cups. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Veggie egg cups is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Veggie egg cups is something that I’ve loved my whole life. They are nice and they look wonderful.

These Veggie Egg Cups are absolutely scrumptious, and so convenient. They make the perfect on-the-go meal, too. These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance!

To get started with this particular recipe, we must prepare a few components. You can have veggie egg cups using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Veggie egg cups:
  1. Make ready 3 large eggs
  2. Take 1/4 large red pepper
  3. Take 2 1/2 oz broccoli
  4. Get 2 oz red onion
  5. Make ready 12 chives
  6. Get 1 oz cheese
  7. Take 2 tbsp 2 % milk
  8. Make ready 1 dash water
  9. Take 1 tsp vegetable oil
  10. Make ready 1 salt and pepper to taste

Divide tomatoes evenly among muffin cups. These Grab and Go Veggie Egg Cups are my fave for a healthy high-protein breakfast for busy mornings. They're made with any variety of low-carb veggie you like, plus fresh eggs. Have her help with the Egg Cup prep by pouring in the cooled, cooked veggies and by whisking the eggs.

Instructions to make Veggie egg cups:
  1. Cut up all of the vegetables. Feel free to use any veggies that you like. Mix in a bowl.Keep tomato seperate and reserve some parsley and chives for garnish.
  2. Preheat oven to 350°F. Brush muffin tin with vegetable oil. If using a silicone muffin pan be sure to place on a baking sheet. I would still brush lightly with oil for easy removal of cups.
  3. Mix eggs with milk and/or dash of water. Add salt and pepper to taste.
  4. Add vegetable mixture to the eggs, dispersed evenly among the cups.
  5. Sprinkle cheese on top of mixture. Bake for 15-20 minutes in preheated oven.
  6. While cups are baking cube tomato and add remainder of parsley and chives to a bowl and mix. Add the "salsa" to tops of egg cups once cooked.

And our recipe for Weight Watchers Veggie Egg Cups which is Zero Points on the Weight Watchers Freestyle Plan is not only super quick and easy to whip up on the go. These protein- and veggie-loaded baked egg cups by Eating Bird Food are incredibly easy, portable and versatile. Switch up the veggies weekly for a variety of nutrients and flavor. If not being a morning person is standing between you and your healthy eating goals, then these Grab-and-go High-Protein Veggie Egg Cups, may be your new BFF! Rub the sleep outta those eyes.

So that is going to wrap this up with this special food veggie egg cups recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!