Food recipes for dinner eggs

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.

They say that breakfast is the most important meal of the day. Studies have shown that eating breakfast improves health and helps manage weight. It has been linked to lower levels of LDL cholesterol (the bad one), and a lower risk of diabetes and heart disease. It’s also one of the tastiest meals of the day, so missing it would be a real shame. 🙂

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.

Ingredients

• 4 mini Brioche buns
• 4 eggs
• 1/2 cup diced bell pepper
• 1/2 cup diced tomato
• 1/2 cup feta cheese crumbles
• 2 tbsp. chopped dill
• 1/8 tsp. salt
• 1/4 tsp. pepper

• Instructions

  • 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.
  • 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.
  • 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.
  • Leaving the pan uncovered, bake the veggie egg cups for 10 minutes at 350ºF, just so the eggs set.
  • Place foil on top and bake for 15 more minutes. Serve immediately.

  Notes

  HELPFUL TIPS & TRICKS

  Foil. The reason we don’t place foil over the egg cups in the beginning is because the egg mixture would stick to it. We add the foil later because this will allow the veggie cups to fully cook without the bread burning.

  Feta Cheese. Good quality feta cheese makes a difference. Using high-quality cheese means better flavor and texture.

  Brioche. This French bread is perfect for this application because it has a high butter and egg content that makes it rich and tender.

  Nutrition

  Calories: 154kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 126mg | Sodium: 266mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 933IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 1mg
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