Brussels Sprout and Sun-dried Tomato Egg Cups
These easy, meal-prep friendly egg cups are full of flavor and so good to have on hand for a quick and healthy breakfast!
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!
Notes
*You can either chop brussels sprouts yourself or buy pre-shredded.