Veggie Egg Cups
This 25min breakfast or brunch recipe is delicious and super easy to make!
Ingredients:
4 eggs
1/4 cup of fresh parsley
1/4 cup of chopped tomatoes
1 tb spoon of chopped green onions
1 garlic clove (minced)
1/4 cup of chopped fresh spinach
1/4 cup of shredded mozzarella (optional)
1/2 thin-sliced zucchini (optional)
Salt and pepper to taste
Instructions:
Spray a muffin tin or baking cups with cooking spray and preheat oven to 375°F.
Whisk the eggs in a bowl and season with salt and pepper.
Cut all the veggies, chop your parsley, and if you want to add the sliced zucchini at the bottom and around the muffin cups, this is the time to slice those.
Add the tomatoes, green onions, garlic, spinach, parsley, and cheese to the whisked eggs and mix.
Place the sliced zucchinis around the muffin cups and then fill the cups 3/4 and bake for 20 minutes.
