Make Ahead Rainbow Veggie Egg Cups – Real Food Whole Life Print
Image of Make Ahead Rainbow Veggie Egg Cups

Make-Ahead Rainbow Veggie Egg Cups

  • Yield: 12 eggs cups 1x

Description

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.


Scale

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

  1. Heat the oven to 350F.
  2. 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.
  3. 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.
  4. Pour the egg and veggie mixture into a greased or silicone lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. 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.

Notes

These Egg Cups are a big hit with kids, but here are some options for resistant eaters:

  • Allow him to select the veggies to be used in the Egg Cups. For example, at the store offer the chance to pick the color of pepper he prefers.
  • Have her help with the Egg Cup prep by pouring in the cooled, cooked veggies and by whisking the eggs.
  • If she’s not a fan of peppers or onions try substituting a more preferred veggie.