BCC RECIPE BOOKonline EN - Flipbook - Page 36
Cheese & Veggie Egg Cups
Serves: 12 | Prep Time: 5 mins | Total Time: 25 mins
These cups only take a minute to prepare and are a great source of protein and vegetables!
Ingredients
Directions
| 750 ml (3 cups) of
assorted vegetables
1. Preheat oven to 375°F.
| 8 large eggs
3. In a large bowl, add the assorted vegetables of your choice, and toss to
combine.
| Salt and pepper, to
taste
| 85 g (¾ cup) cheese,
shredded
and divided
2. Grease a muffin tin with cooking oil or butter, or use liners. Set aside.
4. Evenly distribute vegetable mixture to the muffin cups so that each is
filled to about 2/3 to 3/4 full.
5. In a mixing bowl or large measuring cup (the measuring cup makes for
easy pouring), crack the eggs and lightly beat with a whisk.
6. Add salt and pepper, to taste, and whisk to combine.
7. Pour equal amounts of egg into each cup.
8. Top each cup with shredded cheese, about 15 ml (1 tbsp) each.
9. Bake for about 18 to 20 minutes, or until egg cups are set, cooked
through and lightly golden. They will puff in the oven but sink upon
cooling. Allow muffins to cool in pan on top of a wire rack for about 10
minutes before removing.
35
These egg cups will keep airtight in the fridge.
When ready to eat, reheat or serve cold.
