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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!
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Servings: 12
Course: Breakfast
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350° and line a muffin pan with 12 silicone liners
  2. Chop brussels sprouts, sun-dried tomatoes, shallot, and sage
  3. Distribute all vegetables, sage, and feta evenly throughout all muffin cups
  4. In a medium bowl or large pyrex measuring cup, whisk eggs, salt, and pepper
  5. Pour egg mixture evenly into all 12 cups
  6. Lightly stir each cup with a fork to ensure even distribution of the ingredients
  7. Bake for 20 minutes or until set
  8. Serve immediately or let cool before storing in the refrigerator!

Notes

*You can either chop brussels sprouts yourself or buy pre-shredded.