Egg & Veggie Muffin Cups

Name: Egg & Veggie Muffin Cups
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6
Ingredients: 2 tablespoons Cabot Unsalted Butter; 2 cups chopped cooked vegetables such as mushrooms, peppers, broccoli and scallions (include chopped cooked ham or bacon if desired); 6 ounces Cabot Alpine Cheddar, Seriously Sharp Cheddar or Mild Cheddar, shredded (about 1½ cups); 10 large eggs; 1 tablespoon chopped dill or chives; 1½ teaspoons tarragon or oregano; ½ teaspoon salt; ½ teaspoon ground pepper

Servings

6

Prep Time

15 minutes

Cook Time

18 minutes

Looking for a quick yet healthy breakfast option for your family? These vegetable egg cups (with optional ham or bacon) make an easy grab and go breakfast for a week of busy mornings. Mix them up with veggies (and/or meat) of your choice or change which type of Cabot cheese you use for different tastes. These may be tiny, but they pack a powerful nutritional punch that will get you off to a great start to the day! Share this egg cup recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).

For 6 servings, generously coat a standard 12-cup muffin tin with cooking spray or grease with softened Cabot Unsalted Butter. Preheat oven to 350°F.

Divide vegetables and meat (if using) evenly among the muffin tin wells. Top with shredded Cabot Alpine Cheddar, Seriously Sharp Cheddar or Mild Cheddar, (or any favorite Cabot cheese!) dividing evenly.

Beat eggs, dill or chives, tarragon or oregano, salt and pepper in a blender on medium speed until combined but not overly foamy, about 10 to 15 seconds. Pour the egg mixture over the veggies and cheddar, dividing evenly.

Bake until the egg cups are just set up and puffed, 17 to 19 minutes.

Did you know Cabot is a cooperative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this egg cups recipe when you have the chance.

Ingredients

2 tablespoons Cabot Unsalted Butter
2 cups chopped cooked vegetables such as mushrooms, peppers, broccoli and scallions (include chopped cooked ham or bacon if desired)
6 ounces Cabot Alpine Cheddar, Seriously Sharp Cheddar or Mild Cheddar, shredded (about 1½ cups)
10 large eggs
1 tablespoon chopped dill or chives
1½ teaspoons tarragon or oregano
½ teaspoon salt
½ teaspoon ground pepper

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Directions

PREHEAT oven to 350°F.
COAT a 12-cup muffin tin generously with cooking spray or grease with softened Cabot Unsalted Butter.
DIVIDE vegetables (and meat, if using) evenly among the muffin tin wells. Top with Cabot cheddar, dividing evenly.
BEAT eggs, dill or chives, tarragon or oregano, salt and pepper in a blender on medium speed until combined, but not overly foamy, 10 to 15 seconds. Pour the egg mixture over the veggies and cheddar, dividing evenly.
BAKE until the egg cups are just set up and puffed, 17 to 19 minutes.