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Vegetable Breakfast Egg Cups
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!
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 servings
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
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Preheat oven to 400. Place oven rack in center position
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Crack desired amount of eggs into a large bowl. (Usually two small eggs and 1 tablespoon milk fills one muffin tin cup)
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Add milk. Whisk well.
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Fold in leftover vegetables and cheese (optional)
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Because the vegetables are salted and peppered I don't add more to the eggs, but you may if you wish.
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Ladle into muffin tins filling almost to the top, being sure to get a good combination of eggs and veggies.
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I like to place a few vegetables on top to make it pretty.
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Place in oven and bake until eggs are set. Usually 8 - 10 minutes.
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Remove from oven, run a knife between eggs and muffin tin and gently lift out. Serve.