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Veggie Egg Cups

12 muffin cup servings


  • 6 eggs
  • 1 small red pepper (diced)
  • 1 small zucchini (diced)
  • 1/2 red onion (diced)
  • 1/2 cup cheese (grated)
  • 4 tbsp milk
  • 2 tsp vegetable oil
  • Salt and pepper to taste
  • Chives (optional)


  1. Preheat the oven to 350 degrees.
  2. Brush each muffin tin liberally with vegetable oil, making sure to get the sides of the tin.
  3. Whisk the eggs well with the milk.
  4. Add salt and pepper to taste.
  5. Divide the vegetables evenly among the cups.
  6. Pour the egg mixture over the vegetables.
  7. Top with cheese.
  8. Bake for 15-20 minutes.
  9. Garnish with chopped chives.

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