Make Ahead Rainbow Veggie Egg Cups

Make Ahead Rainbow Veggie Egg Cups
Yields 12
A quick, easy breakfast you can prepare ahead of time, Make Ahead Rainbow Veggie Egg Cups are the perfect healthy, portable, vegetable-filled morning meal.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 red bell pepper, finely chopped (about 1 cup chopped)
  3. 1 orange bell pepper, finely chopped (about 1 cup chopped)
  4. 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
  5. 1 teaspoon salt, divided
  6. 8 large eggs
Instructions
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
  3. Meanwhile whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
  4. Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip top bag or tightly sealed container for up to a month.
Adapted from Real Food Whole Life
Rosemary Farm http://www.rosemaryfarm.com/
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