These freezer-friendly baked egg cups have vegetables and cheesy goodness in every bite. Perfect for the morning rush!
Ingredients:
8 eggs
½ tsp salt
½ tsp pepper
1 Tbs water or milk
1 zucchini, chopped
1 onion, chopped
½ red bell pepper, chopped
3 leaves kale, chopped
2 Tbs olive oil
Shredded cheese of choice
Grated Parmesan cheese
Fresh basil, if desired
Recipe:
- Whisk eggs with salt and pepper, plus 1 Tbs of water or milk.
- In a skillet, sauté chopped zucchini, onion, red bell pepper and kale in olive oil until just tender and wilted.
- Grease a muffin tin and fill with 1-2 spoonfuls of sautéed veggies. Sprinkle each cup with shredded cheese.
- Carefully pour eggs to fill. Top with a sprinkle of grated parm and a crack of pepper.
- Bake at 400 degrees F for 15-18 minutes or until set; garnish with fresh basil.