“Cook once, eat twice” is one of my many mottos. Yes, yes another nugget of wisdom that should be printed on a tee shirt from yours truly. But really, using leftover vegetables in my breakfast is one of the ways I save time in the kitchen. Sometimes I just toss the veggies in a pan with pasture butter, reheat them and then scramble some eggs in the same pan.

Other times I make these delicious “Vegetable Egg Cups”.

Utilize your leftovers with these Roasted Vegetable Eggs Cups!

We love roasted vegetables (my recipe). When we still had kids at home they got gobbled up so fast we rarely had leftovers. Now that all the kids are gone we always have extra for breakfast. 

Utilize your leftovers with these Roasted Vegetable Eggs Cups!

To make Vegetable Egg Cups you can use whatever veggies you wish. I like mine roasted until the edges are crispy and brown. Then simply save the leftovers in the fridge…

Utilize your leftovers with these Roasted Vegetable Eggs Cups!

 …and the next morning add them to eggs with a little milk whisked in, pour into muffin tins and bake till set. Perfect for breakfast on the go!

Utilize your leftovers with these Roasted Vegetable Eggs Cups!

 The Recipe: Vegetable Egg Cups

Don’t get frustrated by my lack of measurements in this recipe. How much you make will depend on how many vegetables you have left over from the night before and how many people you wish to feed. Just relax and go with the casual nature of the recipe. It’s all good!

You will need: my recipe for roasted veggies, a muffin tin or ramekins (affiliate links)

Vegetable Breakfast Egg Cups
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
An easy way to incorporate leftover vegetables into breakfast. I play it a little loosey goosey with measurements because it all depends on how much you have left over from dinner the night before. just go with the flow and know this is one of those recipes that has a lot of leeway!
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, gluten-free recipe, Whole30 recipe
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • Leftover vegetables chopped if needed (recipe link above for my roasted vegetables)
  • 2 small eggs per serving or 1 1/2 large eggs per serving
  • 1 Tablespoon milk per serving
  • Example: if I want to make six muffin cups I would use 12 small eggs and 6 tablespoons milk)
  • Sometimes I fold in feta cheese soft crumbled goat cheese or cheddar. But that is totally optional
Instructions
  1. Preheat oven to 400. Place oven rack in center position
  2. Crack desired amount of eggs into a large bowl. (Usually two small eggs and 1 tablespoon milk fills one muffin tin cup)
  3. Add milk. Whisk well.
  4. Fold in leftover vegetables and cheese (optional)
  5. Because the vegetables are salted and peppered I don't add more to the eggs, but you may if you wish.
  6. Ladle into muffin tins filling almost to the top, being sure to get a good combination of eggs and veggies.
  7. I like to place a few vegetables on top to make it pretty.
  8. Place in oven and bake until eggs are set. Usually 8 - 10 minutes.
  9. Remove from oven, run a knife between eggs and muffin tin and gently lift out. Serve.

 

Baking and serving in ramekins instead of muffin tins adds a nice touch for special occasions. If you like this recipe please subscribe for my free weekly recipe newsletter (just under my picture, in the upper right sidebar). Enjoy! ~ Linda Spiker

Utilize your leftovers with these Roasted Vegetable Eggs Cups!

 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

post tags: Vegetarian, gluten free, grain free