Spring Egg Cups are a delicious veggie filled egg muffin. They can be made ahead and reheated or eaten right away. Makes a great breakfast, brunch, lunch or breakfast for dinner. #eggs #eggcups #breakfast #brunch #breakfastfordinner
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SPRING EGG CUPS

Spring Egg Cups are a tasty egg cup recipe full of veggies and herbs. These egg muffins make a great breakfast on the go, brunch entree, or breakfast for dinner. 
Spring Egg Cups can be made ahead and reheated for easy meal prep, or eaten right away.
Course Breakfast, brunch, Dinner
Cuisine American
Keyword breakfast for dinner, egg cup recipe, egg muffin recipe, eggs for brunch
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Author Susie

Ingredients

  • 1 tablespoon oil
  • cup asparagus hard end trimmed and discarded, chopped into ½ inch chunks
  • ½ cup yellow onion chopped
  • cup cremini mushrooms rough chopped
  • ½ cup green onions chopped (about 5-6 onions)
  • 8 eggs
  • cups half & half
  • cup fresh grated parmesan cheese
  • ¼ teaspoon onion powder
  • 1 teaspoon dried basil
  • ½ teaspoon fennel seeds finely chopped or ground with a mortar and pestle

Instructions

  • Preheat the oven to 350 and prepare a muffin tin with cooking spray.
  • Add the oil to a large skillet, over medium heat, and saute the mushrooms, asparagus, yellow onion, and ½ teaspoon salt for 5 minutes.
  • Add the green onions, basil, and fennel and saute an additional 2 minutes. Set aside and let cool.
  • In a large bowl whisk together the eggs, milk, 1 teaspoon salt, and pepper until smooth and well combined.
  • Divide the veggie mixture evenly between the muffin cups (should fill between 15-18 cups). Top the veggies with the egg mixture to the top of the muffin cups. Top with the cheese and press it lightly into the eggs.
  • Bake for 20 minutes.
  • Let the egg cups rest a few minutes before removing from the muffin tin.
  • ** If they do not come out of the muffin cups easily, run a sharp knife around the edge of each cup.

Notes

TO MAKE AHEAD: Prepare and bake the egg cups completely. Place in a 9x13 pan and cover with foil. Store in the fridge for up to 4 days. To reheat, place in a 350 oven, uncovered, for 15 minutes.