There is something incredibly homely about a warm breakfast. At the same time, it’s always great if you can already sneak get a few veggie into this first meal of the day. This task always seems easiest, if your go to breakfast is a smoothie – which happens to be my standard weekday morning meal. That being said, I am a big fan of everything tiny and this is why i love the hearty veggie breakfast cups. They give you the right amount of energy to have the right
They are most definitely suitable for meal prep, so consider making a larger batch and freeze them for up to a month.
At a glance
- Cuisine: Breakfast, snack
- Servings: 12 muffins
- Calories per serving: 172 kcal
- Preparation time: 15 min
- Oven time: 30 min
- Total time from start to finish: 45 min
- Ready-made pasty dough
- 2 eggs
- ½ cup milk
- ½ cup thawed frozen spinach, chopped
- 1 hand full of broccoli florets
- ½ cup chopped artichoke hearts
- 1 small onion, diced
- 2 crushed garlic cloves
- ¼ cup of shredded emmentaler cheese
- ¼ teaspoon nutmeg
- Salt and pepper to taste
How to prepare hearty veggie breakfast cups
Start by preheating the oven to 350 degrees F (175 degrees C), then add the eggs, milk and a pinch of salt to a bowl and whisk.
Next, cook the broccoli florets for 3 minutes in a pot.
Then stir the diced up cooked broccoli, spinach, diced up artichoke hearts, onion, garlic and emmentaler into the bowl with the eggs and milk,. Season the mix with nutmeg and pepper.
Prepare the muffin molds, by buttering and flouring them, then lay out the pasty dough in the molds.
Distribute the filling evenly in the muffin molds and bake the hearty veggie breakfast cups for 30 minutes.
P.S. If you liked the hearty veggie breakfast cups, also check out my recipe for mini quiches.