Make Ahead Rainbow Veggie Egg Cups
Make Ahead Rainbow Veggie Egg Cups
2015-09-02 09:29:58
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.
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, finely chopped (about 1 cup chopped)
- 1 orange bell pepper, finely chopped (about 1 cup chopped)
- 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
- 1 teaspoon salt, divided
- 8 large eggs
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- 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.
- 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.
- Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
- Bake the egg cups for 20 minutes, or until puffed and cooked through.
- 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
Adapted from Real Food Whole Life
Rosemary Farm https://www.rosemaryfarm.com/
Leave a Reply
Want to join the discussion?Feel free to contribute!