Cheesy Veggie Egg Cups

1

Preheat oven to 350-degrees F.

2

Generously grease a standard 12-cup muffin tin with olive oil. Do not skip this step, otherwise the egg cups will stick!

3

Divide peppers, broccoli and cheese between the cups equally. They should be about two-thirds full.

4

In a medium bowl, whisk together the eggs, eggs whites, garlic and spices. Pour egg mixture over veggies, filling up each cup three-quarters full.

5

Bake egg cups for 22 to 24 minutes, until set. Let cool and then use a butter knife to loosen the outside of the cups. Serve with desired toppings and enjoy!

6

Leftovers can be stored in an airtight container in the fridge for 4-5 days or in the freezer for 1 month. To reheat, warm in the microwave until heated throughout, about 30 seconds (thawed) or 1-2 minutes (frozen).

7

Substitutions: Swap broccoli and peppers for veggies of your choice. Spinach, mushrooms and onions would be great choices! Substitute cheese of your choice for Monterey Jack. Cheddar, feta or goat cheese would be delicious! Substitute cooking spray or oil of your choice to grease the muffin tins instead of olive oil.