One of the easiest and quickest recipes you can prepare in the morning that’s healthy and filling is this breakfast vegetable egg cups by Toasted. It’s fully loaded with different vegetables like corn, carrots, and onion. There are also herbs and fruits, so you know it’s really good for you. When I first served this at home, my family went crazy about it. My kids, who don’t usually eat veggies, finished it in just a few minutes. I know it’s delicious when even the pickiest eater in the house loves it! Read on or watch the video below for full instructions.
Ingredients:
- 4 eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of sliced tomatoes
- 1 medium onion (diced)
- 3 green chili (chopped)
- 1 medium carrot (julienned)
- 1 tablespoon of coriander leaves (chopped)
- 1/4 cup of mozzarella cheese
- 2 tablespoons of sweet corn (boiled)
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Instructions:
Step 1:
Crack 4 eggs in a bowl and season with 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. Whisk until well combined.
Step 2:
Add the tomatoes, onions, green chilies, carrots, coriander leaves, mozzarella cheese, and sweet corn. Mix everything well.
Step 3:
Brush your muffin tray with oil. Fill each cup with the egg mixture with 1/2 inch space from the edge.
Step 4:
Preheat the oven to 356F and bake the muffins for about 10 to 15 minutes. You can also cook it on the stovetop. Place a rack or stand on your pan, then cover it with a lid. Heat it for 10 minutes on medium flame. After 10 minutes, place the muffin tray and cook on a medium flame for about 10 to 15 minutes.
Step 5:
Once done, remove the tray from the oven or pan, and let it cool for a while. Remove each muffin then serve on a plate. Enjoy!
For more simple and quick recipes, visit and subscribe to Toasted on Youtube. They have tons of dishes, snacks, and desserts to choose from.
Easy Breakfast Vegetable Egg Cups
