Cheese & Veggie Egg CupsServes: 12 | Prep Time: 5 mins | Total Time: 25 minsThese cups only take a minute to prepare and are a great source of protein and vegetables!IngredientsDirections| 750 ml (3 cups) ofassorted vegetables1. Preheat oven to 375°F.| 8 large eggs3. In a large bowl, add the assorted vegetables of your choice, and toss tocombine.| Salt and pepper, totaste| 85 g (¾ cup) cheese,shreddedand divided2. Grease a muffin tin with cooking oil or butter, or use liners. Set aside.4. Evenly distribute vegetable mixture to the muffin cups so that each isfilled to about 2/3 to 3/4 full.5. In a mixing bowl or large measuring cup (the measuring cup makes foreasy 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, cookedthrough and lightly golden. They will puff in the oven but sink uponcooling. Allow muffins to cool in pan on top of a wire rack for about 10minutes before removing.35These egg cups will keep airtight in the fridge.When ready to eat, reheat or serve cold.
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