These easy egg cups are the perfect grab and go that you can sneak veggies into for a healthy on the go breakfast.
RECIPE INDEX
- About this recipe
- Alternatives
- Planet friendly points
- Recipe steps explained
- More fun recipes to try
- Expiration & Storage
ABOUT THESE CHEDDAR SCALLION EGGIE CUPS
Make these over the weekend for a healthy weekday breakfast option for yourself, partner, or kiddos! These help you get your veggies in too with the scallions and green peppers… Or add what you have! A couple ideas are spinach & havarti, ham & onion, red pepper & cheddar, broccoli & mozzarella, goat cheese & caramelized onions…. Ok, that’s an extra step in there with the caramelized onions, but would be wayyy worth it… I might need to make a recipe for that one. As I write this I’m realizing I actually really want to try that combo!
TIPS & INFO
Makes 12 small egg cups. I suggest using a pan that makes small muffins for this recipe in terms of timing and oven temp.
ALTERNATIVES
Dairy Free.
If you’d like a dairy free option I suggest either omitting the cheddar or using daiya shredded cheddar cheese. We’ve used their meltable cheddar slices in the shop and they were a crowd favorite on our former vegan Sunset Tacos (which featured orange sweet potato tortillas!) As for the milk you can sub for plant cream. In the shop we use this one. It’s not sweetened and doesn’t have any odd after tastes or textures.
Whole milk.
You can replace with heavy cream or half and half.
PLANET FRIENDLY POINTS
Store these in either compostable “plastic” wrap so you can easily unwrap them and eat them in the car as opposed to requiring single use packaging. This is a scrap friendly recipe where whatever you have in your fridge, use it and add it. If you have spinach about to go bad, add it in, your havarti cheese slices are starting to mold, cut it off, chop up the slices add them to your eggie cups.
Eggs typically have a smaller carbon footprint than larger livestock which helos their impact on the climate. I do suggest looking out for labels that say free range or cage free chickens. These chickens live more natural livestyles. Better for the planet, them and you. If there’s no trace of where your eggs came from, there’s probably a reason the manufacturer doesn’t want you to know. If they tell you more inormation on the eggs, it means the chickens were probably taken care of better. It can be a bit confusing. Here’s a chart on what to look for when buying eggs. Just scroll to the bottom of the page.
RECIPE STEPS EXPLAINED
1 Set oven to 350F and grease a muffin pan. I use Pam spray. Its quick and makes getting every muffin tin holes greased way easier than doing it by hand with a pepper towel and olive oil/butter.
2 Finely dice the green pepper, shred the 1/2 cup cheddar (if needed) and finely slice the 2 scallions. You want to make these small, especially the green peppers so they soften and cook thoroughly in the muffin tin. Too large and they stay a bit crunchy.
3 Whisk eggs in bowl with salt pepper, the chopped scallions, finely diced green pepper & 1/2 cup shredded cheddar. Add the 2 tablespoons of whole milk too.
4 Pour egg batter into each muffin cup tin. You’ll want to leave about a 1/4 inch of space. I suggest using a ladle to spoon your batter into each muffin mold hole. It creates way less mess and allows for more control than pouring it in.
5 Bake for 15-25mins. I’d say right around 20 minutes was the sweet spot for mine. I suggest checking at 15mins. See if the middle is still runny. You’ll see the puff up a bit too from the milk. If you want them to stay puffy, poke them with a tooth pick or something similar like a fork to prevent the air pockets from seeping out.
PREP TIPS
Just preheat the oven as you’re cracking eggs and chopping veggies.
COMPATIBLE RECIPES
Pair with a morning smoothie! I’ve got a couple of them for you to try: Teal Typhoon Smoothie or a Strawberry Coconut Smoothie
These would also go great with some yummy snack bites: Pistachio or Blue Cashew
EXPIRATION & STORAGE
I suggest storing them in a reusable airtight container and microwaving them on a plate or if you’re ok with it wrap them in compostable “plastic” wrap and eat them cold if you’re ok with that. You can easily transport them with grapes or another easy to eat fruit to eat on the go in a container like these. They will stay good for about a week or so before losing their quality making them a great weekly breakfast prep option.
Cheddar Scallion Eggie Cups
Description
These easy egg cups are the perfect grab and go that you can sneak veggies into for a healthy on the go breakfast.
Ingredients
Instructions
Oven & pan prep
-
Set oven to 350, grease a muffin pan. I use Pam spray. Its quick and makes getting every muffin tin holes greased way easier than doing it by hand with a pepper towel and olive oil/butter.
Chop ingredients
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Finely dice the green pepper, shred the 1/2 cup cheddar (if needed) and finely slice the 2 scallions. You want to make these small, especially the green peppers so they soften and cook thoroughly in the muffin tin. Too large and they stay a bit crunchy.
Crack eggs and mix in ingredients
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Whisk eggs in bowl with salt pepper, the chopped scallions, finely diced green pepper & 1/2 cup of shredded cheddar. Add the 2 tablespoons of whole milk too.
Fill muffin pan
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Pour egg batter into each muffin cup tin. You'll want to leave about a 1/4 inch of space. I suggest using a ladle to spoon your batter into each muffin mold hole. It creates way less mess and allows for more control than pouring it in.
Bake
-
Bake for 15-25mins. I’d say right around 20 minutes was the sweet spot for mine. I suggest checking at 15mins. See if the middle is still runny. You’ll see the puff up a bit too from the milk. If you want them to stay puffy, poke them with a tooth pick or something similar like a fork to prevent the air pockets from seeping out.
