Cheesy Bell Pepper Egg Cups
Veggie and cheese packed hand held egg cups, perfect for a grab-n-go breakfast!
Servings 12 egg cups
Calories 127kcal
Equipment
Ingredients
- 12 eggs
- 1 red bell pepper
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 tablespoon fresh basil minced
- 1 cup yellow onion minced
- 3 cloves fresh garlic minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Prep: Grease a muffin pan and preheat the oven to 350℉. Add shredded cheese to a small bowl and mix and set aside.
- Saute Pepper and Onion: Heat a small saute pan over medium heat and add olive oil to the pan. Add onion and bell pepper and saute for 2 minutes, stirring often, then add garlic, dried parsley and oregano and saute for another minute.
- Mix Filling: Add all of the eggs to a large mixing bowl and add salt and pepper and whisk well. Add bell pepper mixture and half of the shredded cheese, fresh basil, and whisk.
- Fill Tin: Transfer whisked eggs to a pour spout 4 cup Pyrex and pour mixture into the tin, filling each cup 3/4 of the way to almost full. Top with the remaining cheese.
- Bake: Bake in the center rack for 20 minutes.
- Serve and Enjoy! Or store in fridge or freezer for meal prep!
Notes
Storage
Store: In fridge for up to 5 days in an airtight container. Make a big batch on a Sunday and have grab and go breakfast all week!
Freeze: Store in a zip lock bag or air tight container in freezer for up to 3 months.
Reheat: Straight from the freezer in a microwave by cooking for 30-60 seconds, or until they’re warmed completely through. You can also reheat in an oven at 350 degrees for 5-7 minutes.
Substitutions
Red Bell Pepper: Any other sweet pepper is great like yellow and orange bell peppers.
Cheese: Use your favorites!
Fresh Basil: Use 1 teaspoon of dried.
Nutrition
Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 174mg | Sodium: 286mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 1mg
