Spring Veggie Egg Cups

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Spring Veggie Egg Cups

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 2 egg cups


  • 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.
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