Ingredients
For the Egg Mixture
8 large eggs
½ cup milk
½ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese
2 tablespoons plain Greek yogurt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon salt
For the Vegetables
½ red bell pepper, finely diced
½ green bell pepper, finely diced
½ small zucchini, finely diced
¼ cup finely chopped onion
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 small tomato, finely diced and drained
For the Top
¼ cup shredded mozzarella
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley
A small pinch of black pepper
For the Muffin Pan
1 tablespoon olive oil or cooking spray
👩🍳 Instructions
- Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with olive oil or nonstick cooking spray. Make sure the sides and bottoms are well coated so the egg cups release easily after baking. - Prepare the Vegetables
Wash and finely chop all the vegetables. If using zucchini or tomatoes, remove excess moisture with a paper towel. This is important because too much liquid can make the egg cups watery.
Heat a small skillet over medium heat and add a teaspoon of olive oil. Add the chopped onion, red bell pepper, green bell pepper, and zucchini. Cook for about 3–4 minutes, just until the vegetables begin to soften.
Remove from the heat and allow them to cool slightly. - Make the Egg Mixture
Crack the eggs into a large mixing bowl. Add the milk and Greek yogurt and whisk until smooth and well combined.
Add the garlic powder, onion powder, paprika, oregano, salt, and black pepper. Whisk again until all the seasonings are evenly distributed.
Stir in the mozzarella and cheddar cheese. - Add the Vegetables
Add the sautéed vegetables, diced tomato, fresh parsley, and chives to the egg mixture.
Gently fold everything together with a spatula. You want the vegetables and cheese evenly distributed throughout the mixture. - Fill the Muffin Pan
Divide the mixture evenly between the prepared muffin cups.
Fill each cup approximately ¾ full, leaving a little room for the eggs to puff up while baking.
Sprinkle the tops with the remaining mozzarella and Parmesan cheese. - Bake
Place the muffin pan in the preheated oven and bake for approximately 20–25 minutes, or until the egg cups are puffed, golden on top, and fully set in the center.
To check for doneness, gently insert a toothpick into the center of one egg cup. It should come out mostly clean with no runny egg mixture. - Rest Before Serving
Remove the pan from the oven and let the egg cups rest for 5 minutes.
Run a small butter knife or silicone spatula around the edges of each cup and carefully lift them from the pan.
Finish with freshly chopped parsley and a light sprinkle of black pepper.
🍽️ Serving Suggestions
Serve these cheesy baked egg cups warm with:
Fresh avocado
Sliced tomatoes
Fresh fruit
Whole-grain toast
A simple green salad
Roasted potatoes
Your favorite breakfast sauce
They’re especially delicious when served warm with a little extra shredded cheese and fresh herbs on top.
💡 Helpful Tips
Don’t overfill the muffin cups: The eggs will puff up while baking, so filling them about ¾ full gives them enough room.
Avoid watery vegetables: Tomatoes and zucchini contain a lot of moisture. Drain or pat them dry before adding them to the mixture.
Customize the cheese: You can replace the mozzarella and cheddar with Monterey Jack, Swiss, feta, or another cheese you enjoy.
Add protein: Cooked turkey sausage, shredded chicken, diced ham, or cooked turkey bacon can be added for a heartier version.
Make them ahead: Once completely cooled, store the egg cups in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual egg cups in the microwave for about 30–60 seconds, or reheat them in a 350°F (175°C) oven until warmed through.