When I ran my polls on Instagram Stories last week a lot of you voted in favor bringing grab and go breakfast ideas and kid friendly food recipes to the blog. Well, this recipe hits both of those targets!
Nathan and Nora are OBSESSED with these veggie eggy cups! They are a hearty, veggie filled, protein rich breakfast or snack. I have been sending them in the kids lunches every other day for the last two weeks and they are always gone when the lunch box comes home at the end of the day. One of Nathan’s teachers even asked for the recipe. These veggie eggy cups are such a great way to trick your kids into eating vegetables. They don’t even notice they are there! I usually take one in my lunch and eat it as soon as I get to the office in the morning. They are very filling! The eggy cups are incredibly easy to make and require only a few simple ingredients: eggs, seasoning, vegetables, and some shredded cheese.
The ONLY mistake I made when making these the first time, was baking them in a regular metal muffin tin. While I sprayed the tin pretty thoroughly with Pam, the eggy cups still stuck. The muffin tins were MISERABLE to clean afterwards. Scroll down to see photos.
The next time I made the eggy cups, I made sure to bake them in these silicone muffin cups. They popped right out! Easy peasy! I popped them into tupperwares for the kiddos and threw them into their lunch boxes. As far as vegetables go, I have always used bell peppers because I tend to have them in the house at all times. I have also added chiffonade spinach and diced tomatoes.
I hope you and your family love these eggy cups as much as we do!
Ingredients:
6 eggs
Shredded Cheddar Cheese
Bell Peppers, diced
Everything But The Bagel Seasoning , 1 teaspoon (OR salt and pepper, to taste)
Directions:
- Preheat the oven to 375 degrees Fahrenheit.
- Crack the eggs into a large mixing bowl. Add the Everything But The Bagel Seasoning and bell peppers. Whisk everything together.
- Pour the egg mixture into a silicone muffin pan or silicone muffin cups. DO NOT USE A METAL MUFFIN TIN – as you can see above, no matter how much you spray it with Pam, it will be a HUGE PAIN to clean. I used THESE silicone muffin cups the next time and the eggy cups just popped right out!
- Sprinkle cheddar cheese into each of the muffins.
- Bake for 20-22 minutes.
- Allow to cool on the counter for 10-15 minutes.
- Store in an airtight container for up to a week in the fridge!
Do you know if these would freeze well?
you can definitely freeze them! just wrap them individually with plastic wrap and then place in a larger plastic bag!