Make Ahead Rainbow Veggie Cups

Make-ahead veggie egg muffins packed with sauteed bell peppers and green onions. A simple, portable, dairy free breakfast ready in 30 minutes flat.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword veggie egg cups

Prep Time 5

Cook Time 25

Total Time 30

Servings eggs cups

Calories 61

Preheat the oven to 350°F.
Heat the olive oil over medium heat in a large skillet. Add the bell peppers, green onion, and ½ teaspoon of the salt. Sauté until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
Meanwhile, whisk together the eggs and the remaining ½ teaspoon of salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
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.
Bake the egg cups for 20 minutes, or until puffed and cooked through.
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.

Reheat from the fridge in the microwave for 20 to 30 seconds, or from frozen for 45 to 60 seconds. Wrapping the muffin in a slightly damp paper towel before microwaving adds back a touch of moisture and prevents the rubbery texture that microwaved eggs are notorious for!