Veggie-Packed Broccoli Egg Cups (Print Version)

# Ingredients:

→ Base Ingredients

01 - 6 eggs
02 - 1/2 cup finely chopped broccoli florets
03 - 1/4 cup sautéed mushrooms
04 - 2 tablespoons grated Parmesan
05 - 1 tablespoon olive oil
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon black pepper

→ Optional Add-ins

09 - 1/4 cup diced bell peppers
10 - 1/4 cup shredded mozzarella

# Instructions:

01 - Preheat oven to 375°F (190°C). Grease muffin tin with cooking spray or use muffin liners.
02 - Heat olive oil in skillet over medium heat and sauté mushrooms for 3-4 minutes until tender.
03 - Whisk eggs in a bowl, then stir in broccoli, sautéed mushrooms, Parmesan, seasonings, and optional bell peppers.
04 - Pour mixture into muffin tin, filling each cup 3/4 full. Top with shredded mozzarella.
05 - Bake for 18-20 minutes until egg cups are set and slightly golden on top.

# Notes:

01 - Can be customized with different vegetables
02 - Suitable for meal prep
03 - Can be made dairy-free with substitutions

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