Go Back
In the realm of breakfast options, Zesty Zucchini Broccoli Egg Cups stand out as a vibrant and nutritious dish that caters to health-conscious individuals looking for a delicious way to start their day. These delightful egg cups are not only visually appealing but also packed with essential nutrients, making them an excellent choice for busy mornings or a satisfying brunch. Whether you're a seasoned chef or a novice in the kitchen, you can whip up these flavorful cups in no time, enjoying the perfect combination of taste and health benefits.

Zucchini Broccoli Egg Cups

Start your day with Zesty Zucchini Broccoli Egg Cups, a colorful and nutritious breakfast option! These delicious egg cups are packed with vitamins from zucchini and broccoli, combined with protein-rich eggs, making them a perfect choice for busy mornings or brunch. Easy to customize, they can be made ahead for meal prep, ensuring you enjoy a satisfying meal anytime. Discover how to whip up this wholesome dish that nourishes your body and delights your taste buds!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated

1 cup broccoli florets, finely chopped

4 large eggs

1/2 cup shredded cheddar cheese (or any cheese of your choice)

1/4 cup milk (or a dairy-free alternative)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika for added flavor

Salt and pepper to taste

Fresh herbs (like parsley or chives), chopped, for garnish

Olive oil or non-stick cooking spray (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While it heats, generously grease a muffin tin with olive oil or non-stick cooking spray to ensure easy removal of the egg cups later.

    Prepare the Vegetables: In a large mixing bowl, combine the grated zucchini and the finely chopped broccoli. To prevent your egg cups from becoming soggy, squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels.

      Whisk the Egg Mixture: In a separate bowl, crack the eggs and whisk them together with the milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until the mixture is homogenous and frothy.

        Combine Ingredients: Add the moisture-reduced zucchini and chopped broccoli into the egg mixture. Stir in the shredded cheese, ensuring all ingredients are evenly distributed throughout for a flavorful bite.

          Fill the Muffin Tin: Using a spoon or a measuring cup, divide the zucchini and egg mixture among the muffin cups, filling each one about three-quarters full. This gives the eggs room to puff up while baking.

            Bake: Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the egg cups are set and the tops are lightly golden. You can check for doneness by inserting a toothpick into the center of one cup—it should come out clean when they are ready.

              Cool and Serve: Once baked, remove the muffin tin from the oven and allow the egg cups to cool for about 5 minutes. To release them, gently run a knife around the edges of each cup, then carefully lift them out.

                Enjoy: Serve the Zucchini Broccoli Egg Cups warm, topped with a sprinkle of freshly chopped herbs for added freshness. These cups are perfect as a hearty breakfast, a nutritious snack, or a light lunch!

                  Prep Time, Total Time, Servings:

                    Prep Time: 15 minutes | Total Time: 30 minutes | Serves: 4-6