American•healthy
Cheesy Vegetable Baked Egg Cups
These cheesy vegetable baked egg cups are made with sauteed veggies, eggs and cheese. The perfect high protein, low carb breakfast recipe!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.