Brussels Sprout and Sun-dried Tomato Egg Cups
I’m not huge into meal prepping, but I will say that I never regret having something already made to grab for breakfast. These brussels sprout and sun-dried tomato egg cups are always a winner. They are also great if you get tired of eating the same flavors when it comes to eggs. That’s the beauty with egg cups – you can play around with different vegetables and herbs and cheeses. They’re also pretty hard to mess up and if meal prepping is your thing, they’re perfect for that!
Now, I’ve been eating brussels sprouts for a very large portion of my life and it still blows my mind that it’s brussels sprout and not brussel sprout. Anyone else? Anyway, once I can get past that, there are very few things that sun-dried tomatoes don’t make better. The salty, rich flavor really shines through when combined with the brussels sprouts. If you’re hesitant to try it, don’t be! Sage is another curveball we’re going to throw into this recipe that also will not disappoint. I love to throw in some feta cheese as well, but feel free to omit or substitute with your favorite cheese.
While the ingredient list may seem odd or intimidating, I promise making the egg cups themselves is not! All you have to do is chop all of the ingredients and add them to a muffin pan. Make your life easier and buy these reusable silicone baking cups. They will gaurantee the egg cups are sure to pop right out and not stick! Once you add the veggies, herbs, and cheese to the cups, you will beat the eggs with the salt and pepper. I like to use a large pyrex measuring cup to mix them so it’s easier to pour. Pour the egg mix into the cups and stir with a fork to evenly distribute the mix-ins. Lastly, pop them in the oven to bake and enjoy!
Brussels Sprout and Sun-dried Tomato Egg Cups
Ingredients
- 1 cup shredded brussels sprouts
- ⅓ cup sun-dried tomatoes, chopped
- ¼ cup shallot, chopped
- 2 tbsp fresh sage, chopped
- ⅓ cup feta cheese
- 10 eggs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350° and line a muffin pan with 12 silicone liners
- Chop brussels sprouts, sun-dried tomatoes, shallot, and sage
- Distribute all vegetables, sage, and feta evenly throughout all muffin cups
- In a medium bowl or large pyrex measuring cup, whisk eggs, salt, and pepper
- Pour egg mixture evenly into all 12 cups
- Lightly stir each cup with a fork to ensure even distribution of the ingredients
- Bake for 20 minutes or until set
- Serve immediately or let cool before storing in the refrigerator!