Veggie Egg Cups

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Veggie Egg Cups

Prep Time

Cook Time

Serves
6

INGREDIENTS

6 eggs

Salt and Pepper to Taste

1 tablespoon olive oil

1/2 cup chopped zucchini

1/4 cup chopped spinach

1/4 cup chopped mushrooms

1/4 cup chopped onions

2 tablespoons shredded cheddar cheese (optional)

6 halves sundried tomatoes

1/2 teaspoon Italian seasoning (or oregano, basil)

Olive oil spray

DIRECTIONS

Heat oven to 350 degrees.

Coat 6 cups muffin pan with olive oil spray.

In a bowl, whisk eggs and add salt and pepper to taste.

Heat saute pan with 1 tablespoon olive oil. Add chopped veggies to pan and saute for 5 minutes until softened. Add spices of your choice. 

Divide veggies among 6 muffin cups. Pour egg mixture of veggies, then top evenly with cheese and sundried tomatoes. 

Bake for 20 minutes, or until eggs are set. Serve warm.