Zucchini Broccoli Egg Cups

In recent years, the demand for healthy breakfast options has surged dramatically. As people become more health-conscious and seek to fuel their bodies with nutritious foods, breakfast has transformed from a simple meal into an opportunity for creativity and wellness. One dish that perfectly encapsulates this trend is the Zesty Zucchini Broccoli Egg Cups. These delightful little cups not only pack a punch of flavor but also boast a variety of vegetables, making them an excellent choice for anyone looking to start their day on a healthy note.

Start your day right with Zesty Zucchini Broccoli Egg Cups, a nutritious and delicious breakfast option that’s easy to make. Packed with flavorful vegetables, protein-rich eggs, and customizable to fit dietary needs, these egg cups are perfect for breakfast, lunch, or a snack. Learn about the health benefits of zucchini, broccoli, and eggs, and discover tips for achieving the perfect texture and flavor. Enjoy a wholesome meal that delights your taste buds and nourishes your body.

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Ingredients

2 medium zucchinis, grated

1 cup broccoli florets, finely chopped

4 large eggs

1/2 cup shredded cheddar cheese (or any cheese of your choice)

1/4 cup milk (or a dairy-free alternative)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

Salt and pepper to taste

Fresh herbs (like parsley or chives), chopped, for garnish

Olive oil or non-stick cooking spray (for greasing the muffin tin)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick cooking spray.

Prepare the Veggies: In a large mixing bowl, combine the grated zucchini and chopped broccoli. Squeeze out excess moisture from the zucchini with a clean kitchen towel or paper towels to avoid soggy egg cups.

Mix the Egg Mixture: In another bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until well combined.

Combine Ingredients: Add the grated zucchini and broccoli to the egg mixture. Stir in the shredded cheese, ensuring everything is evenly mixed.

Fill the Muffin Tin: Spoon the zucchini and egg mixture into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the eggs to puff up while cooking.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of an egg cup; it should come out clean.

Cool and Serve: Remove the muffin tin from the oven and let the egg cups cool for a few minutes. Carefully use a knife to loosen the edges, then gently remove the egg cups. Serve warm, garnished with fresh herbs.

Enjoy: These Zucchini Broccoli Egg Cups can be enjoyed as a hearty breakfast, a nutritious snack, or even a light lunch!

Prep Time, Total Time, Servings:

15 minutes | 30 minutes | Serves 4-6