Veggie Egg Cups

I am long overdue for a grocery run and had a lot of left over veggies in the fridge that I didn’t want to waste. I learned from my grandmother to never throw away food so I had to get creative. I whisked together 12 eggs and added tons of fresh veggies and parmesan cheese. They turned out so incredibly delicious. My daughter ate the whole thing! Try it out!


• 12 whole eggs

• 1/4 cup skim milk

• Chopped fresh veggies of your choice (peppers, onions, tomatoes)

• 1/2 cup parmesan cheese or mozzarella


Preheat oven to 350 degrees

1. Coat a muffin tin with cooking spray

2. Beat eggs and milk in a large bowl. Add veggies and cheese and mix well.

3. Fill muffin tins equally with mixture.

4. Place tin in oven and cook for 20 minutes.

Easy peasy. Enjoy! xoxo

Happy Saturday!

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