Veggie Egg Power Cups
Author: Stacey Martin
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 6
- ½ carton of 500 g liquid eggs (or 4 large eggs)
- ½ bunch asparagus, sliced in ½" chunks
- ½ head of cauliflower, heads cut off and crumbled
- 1 cup grape tomatoes, quartered
- 3 green onions, chopped
- 4 pickled Peperoncini peppers, chopped (optional)
- ½ tsp garlic powder
- 1 tsp dried oregano
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl pour eggs, adding in the garlic and oregano. Whisk to mix.
- In a silicone muffin pan (large 6 muffins), portion out vegetables starting with cauliflower.
- Pour eggs mixture to cover each muffin cup, approximately ¾'s full.
- Bake in the oven for 20 minutes, serve warm or cold.
- Store in the refrigerator for up to 4 days for an easy snack or meal.
*Peperoncini peppers can be replaced by Jalepeno or hot red pepper at your discretion.
Recipe by This Lil Piglet at https://thislilpiglet.net/2014/05/veggie-egg-power-cups/
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