BCC RECIPE BOOKonline EN - Flipbook - Page 30
Cheese & Veggie Egg Cups
Serves: 12 | Prep Time: 5 mins | Total Time: 25 mins
These cups only take a minute to prepare and are a great source of protein and vegetables!
Ingredients
Directions
| 750 ml (3 cups) of
assorted vegetables
1. Preheat oven to 375°F.
| 8 large eggs
| Salt and pepper, to taste
| 85 g (¾ cup) cheese,
shredded
and divided
2. Grease a muffin tin with cooking oil or butter, or use liners.
Set aside.
3. In a large bowl, add the assorted vegetables of your choice, and
toss to combine.
4. Evenly distribute vegetable mixture to the muffin cups so that each
is filled to about 2/3 to 3/4 full.
5. In a mixing bowl or large measuring cup (the measuring cup makes
for easy pouring), crack the eggs and lightly beat with a whisk.
6. Add salt and pepper, to taste, and whisk to combine.
7. Pour equal amounts of egg into each cup.
8. Top each cup with shredded cheese, about 15 ml (1 tbsp) each.
9. Bake for about 18 to 20 minutes, or until egg cups are set, cooked
through and lightly golden. They will puff in the oven but sink
upon cooling. Allow muffins to cool in pan on top of a wire rack for
about 10 minutes before removing.
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These egg cups will keep airtight in the fridge.
When ready to eat, reheat or serve cold.
