Go Back
Homemade Veggie Egg Cups photo

Veggie Egg Cups

These Veggie Egg Cups are a quick, nutritious breakfast packed with flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Veggie Egg Cups:
  • 4 mini brioche buns
  • 4 eggs
  • 1 cup diced bell pepper
  • 1 cup diced tomato
  • 1 cup feta cheese crumbles
  • 2 tbsp chopped dill
  • 1/2 tsp salt
  • 1/2 tsp pepper

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Instructions
  1. Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C), ensuring even baking.
  2. Step 2: Prepare the Brioche Buns. Slice the mini brioche buns in half and hollow out a bit of the bread to create cups.
  3. Step 3: Whisk the Eggs. In a mixing bowl, crack the eggs and whisk until well combined. Season with salt and pepper.
  4. Step 4: Mix in the Vegetables. Add the bell pepper, tomato, feta, and dill to the eggs and stir until mixed.
  5. Step 5: Fill the Buns. Spoon the mixture into the hollowed brioche buns, filling them generously.
  6. Step 6: Bake. Place the filled buns in a muffin tin and bake for 18-20 minutes or until the eggs are set.
  7. Step 7: Cool and Serve. Let the Veggie Egg Cups cool for a few minutes before serving warm or at room temperature.

Notes

  • For a vegan option, substitute eggs with a chickpea flour mixture and use plant-based cheese.
  • Use gluten-free mini buns or a vegetable-egg mixture baked in a ramekin for a gluten-free version.
  • Add spinach or zucchini for extra nutrients.