These Veggie Egg Cups are absolutely scrumptious, and so convenient. They make the perfect on-the-go meal, too.This Veggie Egg Cup recipe is great for a quick and easy meal on those busy weekday mornings when getting breakfast ready is a challenge. Made with eggs, feta cheese, Brioche, and delicious veggies and herbs, these Veggie Egg Cups will please everyone in the family.
Main Ingredients
Mini Brioche buns. Other buns can be used.
Eggs.
Tomatoes. I prefer cherry because they are sweeter.
Peppers. Any color is fine.
Feta. Other cheeses could be used, but feta is best.
Herbs. I prefer dill in this recipe, but other herbs can be used.
Seasonings. Salt and pepper.
How to Make Veggie Egg Cups
1. In a medium mixing bowl, beat the eggs with a fork and then add the peppers, tomatoes, feta cheese, dill, salt, and pepper. Fold ingredients in until thoroughly combined. Set aside.
2. Cut the Brioche buns in half. For each half, scoop out the center until the bun resembles a small cup. Pinch the sides and press firmly on the center to avoid loose crumbs. Place each cup on a non-stick baking pan.
3. Add the egg mixture to the buns using a ladle. The buns will absorb some, so you may have to come back and add some more to fill them to the top.
4. Leaving the pan uncovered, bake the veggie egg cups for 10 minutes at 350ºF, just so the eggs set.
5. Place foil on top and bake for 15 more minutes. Serve immediately.
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