Celebrate spring with cheesy egg cups packed with fresh spring vegetables! Make these ahead for a quick breakfast option during the week.
What tastes fresh and filling, is packed with veggies, and comes in a kid-friendly, handheld muffin shape? Egg cups, of course! We love an egg cup or two for breakfast, (and the view from here tells us you love them, too.)
When it comes to making egg cups, the possibilities are inspiring, and endless! Here’s an egg cup that brings together seasonal spring veggies, three cheeses, and protein-rich eggs, so you can start the morning off right for your little blooming daffodils.
Egg Cups Fit for Spring
Food can help us teach our kids about nature, and seasons. These egg cups are brimming with veggies that come into season in the cooler spring months, like asparagus and peas. (If you’re lucky enough to have access to fresh eggs, you can even talk to your kids about how those, too, are seasonal!)
True, we call for frozen peas in this recipe. Because we’re moms and we’re realistic! But it’s easy to find baby frozen peas in the frozen food aisle, and they carry the fresh flavor of spring just fine.
Make-Ahead Egg Cups
Sunday meal preppers, save this recipe! Spring Veggie Egg cups can help you serve a nourishing weekday-morning breakfast in no time flat. This recipe even tastes great cold, although you can certainly warm the cups back up in a microwave or toaster oven.
Serve these egg cups with a piece of fruit and whole grain toast for a balanced, “no-thinking-required” breakfast. Wondering how long they’ll keep? For the freshest taste, enjoy these within 5 days of making them.
Tips for Making Great Egg Cups
We like to bake egg cups right in a muffin pan; no liner required. If you can get your hands on a silicone muffin pan like this one, that’s even better! In either case, dab your finger in a little butter and run it around the inside of the muffin pan before you add the egg mixture. This will prevent sticking.
Let the muffin cups cool slightly before you try to remove them from the muffin pan. They’ll get hardier and less prone to breaking after about 5-10 minutes of cooling.
Feel free to experiment! Egg cups are pretty forgiving. If you have an ingredient you’re looking to use up, or one you’d like to substitute, or even if you want to throw in an extra egg, you can.
- 4 large egg
- 1 cup, chopped onion
- 10 spear asparagus
- 3 cup peas and carrots, frozen
- 1 cup cottage cheese
- 1 cup mozzarella cheese
- 1 cup Parmesan cheese, grated
- 1 dash salt
- 2 teaspoon butter, unsalted
- Preheat oven to 350 F and fill a standard-sized muffin tin with silicone liners. (You can also try brushing a metal muffin tin with butter, but they might not pop out as flawlessly as they do from silicone.)
- In a pan over medium heat, melt the butter and add the chopped onions. Saute until soft and beginning to brown, about 5 minutes.
- Meanwhile, chop the asparagus spears into bite-sized pieces.
- Add the asparagus spears to the pan and saute briefly until just beginning to turn bright green.
- Stir in the frozen peas and carrots until they’re just warmed through, then remove from heat and salt to taste.
- In a large mixing bowl, fork-whisk eggs, cottage cheese, Mozzarella, and Parmesan.
- Fold in the vegetable mixture.
- Scoop the egg and veggie mixture into 12 silicone muffin cups.
- Bake 15-20 minutes until egg is set. Let cool slightly before serving.