Loaded Veggie Baked Egg Cup

Makes 4 servings (2 egg cups per serving)

Ingredients

  • 8 eggs 
  • 1 Tbsp. milk 
  • 1 tsp. salt 
  • 1 tsp. pepper 
  • 1 tsp. canola oil 
  • ¼ cup onion, diced 
  • ½ cup bell pepper, diced 
  • ¾ cup broccoli, small chopped 
  • ½ cup mushrooms, sliced

Preparation

  1. Heat oven to 375°F. 
  2. Heat oil on a frying pan on medium-high heat. 
  3. Add mushrooms, onions, broccoli, and peppers, cook until soft and some of the water is evaporated from the mushrooms, approximately 8 minutes. 
  4. In a bowl, whisk eggs, milk, salt and pepper.  
  5. Pour the vegetables into the egg mixture, once it has cooled slightly.  
  6. Pour the egg mixture into a greased muffin tin. 
  7. Cook for 17−20 minutes, until the eggs are set.  
  8. 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: 0 grain, 2 protein, 1 vegetable, 0 fruit, 0 fat, 0 dairy