Breakfast Veggie Cups

Breakfast Veggie Cups

These freezer-friendly baked egg cups have vegetables and cheesy goodness in every bite. Perfect for the morning rush!




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




  1. Whisk eggs with salt and pepper, plus 1 Tbs of water or milk.
  2. In a skillet, sauté chopped zucchini, onion, red bell pepper and kale in olive oil until just tender and wilted.
  3. Grease a muffin tin and fill with 1-2 spoonfuls of sautéed veggies. Sprinkle each cup with shredded cheese.
  4. Carefully pour eggs to fill. Top with a sprinkle of grated parm and a crack of pepper.
  5. Bake at 400 degrees F for 15-18 minutes or until set; garnish with fresh basil.
September 3, 2021
©2020 W.Atlee Burpee & Co