These egg cups are packed with flavour and nutrients but are super quick easy to make. They’re not only ideal for breakfast or brunch, but work great in lunch boxes too.
Egg cups are super versatile. You can use whatever veggies or herbs you like or have available. I love using leftover bits of ingredients. While I’ve used a combination of sweet bell peppers, tomatoes and fresh herbs in this version, you can use any ingredients you wish.
I also love making these with mushrooms and spinach. Or if you’d like to add a meat element, feel free to add in a little cooked bacon or sausage, or even some smoked salmon or tuna. And feel free to use any cheese of your choice. For a spicy twist, add a little fresh chopped chili.
You can also leave out any of these ingredients if they’re not to your taste. They’ll still be delicious.
This dish is so adaptable and dishes like these are a great way to to reduce food wastage. One is not always sure what to do with the odd half a pepper, three mushrooms and some wilted herbs hidden in the fridge. Well here’s the perfect dish to use up those bits.
The bonus is that nobody would ever know. The end product looks like the most delicious, intentional brunch dish that you will be proud to serve to your family or guests.
For more fun and delicious recipe ideas, pop over to Breakfast & Brunch section in my recipes menu.
- 1 Tbsp Olive Oil
- 1 Cup Sweet Bell Peppers Chopped
- ½ Medium yellow onion (or 1 shallot) Finely chopped
- 1 Clove of garlic Crushed
- 1 tsp Dried Italian Herb Mix or Mixed Herbs
- Salt and freshly ground Black Pepper to taste
- ½ Cup Baby tomatoes (or 1 large tomato) Chopped
- 6 Large Eggs
- ¼ Cup Milk
- ¼ Cup Fresh Basil Finely Chopped
- 2 tbsp Fresh Chives Finely Chopped
- ½ Cup Grated strong cheese I used a combination of vintage/mature cheddar and Parmesan
- Preheat the oven to 180°C. Grease a muffin pan with non-stick cooking spray and set aside (you can use a large six hole muffin pan as I did in the picture or standard 12 hole muffin pan)
- Prepare (chop, grate, crush…) all the ingredients and set aside
- Add the olive oil to a pan and heat to medium heat. Add the onion, peppers and garlic to the pan. Sprinkle with the dried herbs and season with salt and pepper. Cook for around 3 – 4 minutes, until they just start to soften. They will cook further in the oven. Remove from the heat and stir through the chopped tomatoes
- Divide the veggies evenly between the muffin holes
- Then add the grated cheese to each
- Lastly, in a medium mixing bowl, whisk together the eggs, milk, basil and chives. Season the mixture with salt and pepper, then pour carefully over the filling
- Bake in the oven for around 20 – 30 minutes (depending on the size of your egg cups). The tops should start going slightly golden and look set, not wet on top. They will rise like souffles in the oven so you will see when they are done. Please note that they will fall once you remove them from the oven. This is normal
- Remove from the oven and serve warm or cool and refrigerate in an airtight container if using for lunches