Loaded Veggie Baked Egg Cups

Makes 4 servings (2 egg cups per serving)

Ingredients

  • 1 tsp canola oil 
  • ½ cup sliced mushrooms
  • ¼ cup diced onion
  • ¾ cup broccoli, chopped into small pieced
  • ½ cup diced bell pepper
  • 8 large eggs 
  • 1 tbsp milk (1%)
  • 1 tsp salt 
  • 1 tsp freshly ground pepper 

Preparation

  1. Preheat oven to 375°F. 
  2. Heat oil in a fry pan over medium-high heat. Add mushrooms, onions, broccoli, and peppers. Cook until soft and excess moisture is evaporated, about 8 minutes. Remove from heat and allow to cool slightly.
  3. In a bowl, whisk eggs, milk, salt and pepper.  
  4. Add cooled vegetables to egg mixture and stir to combine.  
  5. Pour mixture into a greased muffin tin, filling each muffin cup no more than ¾ full . 
  6. Bake until eggs are set, about 17−20 minutes, .  
  7. Serve and enjoy!

*Meal prep tip: can be frozen for up to three months.

 

Nutritional analysis per serving: 166 calories, 10 g fat, 12 g protein, 4 g carbohydrate (2 g available carbohydrate), 2 g fibre, 156 mg sodium 

My Viva Plan Servings: 2 proteins, 1 vegetable

Preparation