How to Make Rainbow Veggie Egg Cups
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Preheat oven to 350°F (175°C) and lightly spray a muffin tin with nonstick spray.
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In a bowl, beat eggs with salt and pepper.
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Stir in bell pepper, spinach, carrot, and mozzarella.
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Divide mixture evenly among 6 muffin cups.
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Bake for 15-18 minutes until eggs are set and tops are lightly golden.
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Let cool for 2 minutes before removing from tin.
Pro Tips for Perfect Rainbow Veggie Egg Cups
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Rainbow Veggie Egg Cups?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Rainbow Veggie Egg Cups?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.