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Easy Egg Cups

Prep Time: 7 min
Cook Time: 20-25 min
Serving Size: 12
  • Gluten Free 
  • Dairy Free 
  • Vegetarian
Eggs are a wonderful source of nutrients and can be enjoyed by the whole family! Eggs contain choline, protein and some omega 3 DHA. These easy egg cups are adaptable to suit your taste buds and are great for using up any leftover vegetables you have in the fridge.
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO)
  • 12 eggs (whisked) 
  • 2 swiss mushrooms (finely diced) 
  • 2 spring onion (finely diced) 
  • ½ cup sundried tomatoes (finely diced) 
  • 1 tsp baking powder 
  • Salt & pepper to taste 
1.  Preheat the oven to 180ºC fan-forced and grease a muffin tin with EVOO. 
2.  Place all ingredients in a large mixing bowl and whisk together until well combined. 
3.  Pour the mixture evenly into the muffin tray and bake for 20-25 minutes until cooked through and slightly golden on top.
  • You can sub out the vegetables in this recipe for anything you like! Some of our other favourite combinations are: Broccoli & cheese, sweet potato & asparagus, beetroot & feta, cherry tomato, baby spinach & cheese.
  • Storage: In the fridge for up to 3 days or freezer for up to 3 months.
  • Toddler friendly: We recommend cutting into strips to serve, the strips should be soft and easy to squish between your fingers 

Easy Egg Cups

Prep Time: 7 min
Cook Time: 20-25 min
Serving Size: 12
  • Gluten Free 
  • Dairy Free
  • Vegetarian
Eggs are a wonderful source of nutrients and can be enjoyed by the whole family! Eggs contain choline, protein and some omega 3 DHA. These easy egg cups are adaptable to suit your taste buds and are great for using up any leftover vegetables you have in the fridge. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO)
  • 12 eggs (whisked) 
  • 2 swiss mushrooms (finely diced) 
  • 2 spring onion (finely diced) 
  • ½ cup sundried tomatoes (finely diced) 
  • 1 tsp baking powder 
  • Salt & pepper to taste 
1.  Preheat the oven to 180ºC fan-forced and grease a muffin tin with EVOO. 
2.  Place all ingredients in a large mixing bowl and whisk together until well combined. 
3.  Pour the mixture evenly into the muffin tray and bake for 20-25 minutes until cooked through and slightly golden on top.
  • You can sub out the vegetables in this recipe for anything you like! Some of our other favourite combinations are: Broccoli & cheese, sweet potato & asparagus, beetroot & feta, cherry tomato, baby spinach & cheese.
  • Toddler friendly: We recommend cutting into strips to serve, the strips should be soft and easy to squish between your fingers
  • Storage: In the fridge for up to 3 days or freezer for up to 3 months.
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