Veggie Egg Power Cups
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
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl pour eggs, adding in the garlic and oregano. Whisk to mix.
  3. In a silicone muffin pan (large 6 muffins), portion out vegetables starting with cauliflower.
  4. Pour eggs mixture to cover each muffin cup, approximately ¾'s full.
  5. Bake in the oven for 20 minutes, serve warm or cold.
  6. 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