Zucchini Broccoli Egg Cups

In recent years, egg cups have surged in popularity as a versatile meal option that caters to busy lifestyles while offering a healthy twist on traditional breakfast choices. These little wonders are perfect for those seeking convenience without sacrificing nutrition. Zucchini Broccoli Egg Cups, in particular, stand out as a delightful blend of flavors and nutrients, making them an ideal choice for any meal of the day.

Discover the perfect blend of flavor and nutrition with Zucchini Broccoli Egg Cups! These delightful and versatile meal options are great for any time of the day, providing a healthy twist on breakfast. Packed with the goodness of zucchini and broccoli, these egg cups offer essential vitamins and minerals while being low-carb and high in protein. Ideal for meal prep, they can be made ahead and enjoyed as a quick grab-and-go meal that the whole family will love. Dive into this simple recipe and enjoy the health benefits while savoring each bite of these little culinary delights.

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Ingredients

2 medium zucchinis, shredded

1 cup broccoli florets, finely chopped

6 large eggs

1/2 cup cheddar cheese, shredded (or your choice of cheese)

1/4 cup milk (dairy or non-dairy)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Olive oil spray (for greasing the muffin tin)

Fresh herbs (like parsley or chives) for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures your egg cups bake evenly and rise nicely.

Prepare the Muffin Tin: Lightly spray a 12-cup muffin tin with olive oil spray to prevent the egg cups from sticking.

Prepare the Veggies: In a large mixing bowl, combine the shredded zucchini (squeeze out excess moisture with a clean kitchen towel) and finely chopped broccoli. Set aside.

Mix the Egg Mixture: In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well blended.

Combine Ingredients: Fold the zucchini and broccoli mixture into the egg mixture until evenly distributed. Add the shredded cheese and mix gently.

Fill the Muffin Tin: Using a ladle or spoon, carefully pour the veggie-egg mixture into the prepared muffin tin, filling each cup about 3/4 of the way full.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are puffed and a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, remove from the oven and let the egg cups cool in the tin for a few minutes before gently popping them out. Garnish with fresh herbs if desired. Serve warm or at room temperature.

Storage: These egg cups are perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be reheated in the microwave for a quick snack or breakfast.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings