Vegetable Egg Cups

1. PREHEAT THE OVEN AND PREPARE THE MUFFIN TIN

   Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with non-stick cooking spray or brush with (a little) olive oil to prevent sticking.

   Tip: Use silicone muffin liners for even easier removal and cleanup.
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1. CHOP AND PREPARE THE VEGETABLES

   Finely dice the bell peppers, chop the spinach, dice the red onion and shred the carrots if not pre-shredded. Place all chopped vegetables into a large mixing bowl. Drizzle with 1 tablespoon of olive oil and toss gently to coat.

   
   Tip: Squeeze out excess moisture from spinach to avoid watery egg cups.
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1. MIX THE EGG BATTER

   Crack the 10 large eggs into a separate large mixing bowl. Add the salt, black pepper, garlic powder and smoked paprika. Whisk the eggs vigorously until fully combined and slightly frothy, which makes the egg cups fluffier after baking.

   
   Tip: Whisk in a little splash of water (about 1 tablespoon) for an even lighter texture.
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1. COMBINE THE VEGETABLES AND EGGS

   Add the oiled vegetables into the bowl with the beaten eggs. Stir gently to distribute the vegetables evenly throughout the egg mixture.

   Tip: Avoid overmixing to keep the texture light and airy.
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1. FILL THE MUFFIN TIN

   Use a ladle or a large spoon to pour the egg and vegetable mixture evenly into each of the 12 muffin cups, filling them about 3/4 full to allow for expansion as they bake.

   
   Tip: Stir the mixture each time before filling a cup so that the veggies are evenly distributed.
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1. BAKE THE EGG CUPS

   Place the muffin tin in the preheated oven and bake for 18–22 minutes or until the eggs are fully set and a toothpick inserted into the center of a cup comes out clean. The tops should puff up slightly and become golden.

   Tip: Rotate the tin halfway through baking to ensure even cooking.
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1. COOL AND REMOVE FROM THE TIN

   Once baked, allow the egg cups to cool in the tin for 5 minutes to set fully. Then, run a small butter knife around the edges to help loosen and gently pop them out.

   Tip: Don't rush removing them; letting them cool slightly prevents tearing.
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1. SERVE OR STORE

   Serve immediately while warm or allow to cool completely before storing in an airtight container in the refrigerator for up to 4 days. These egg cups can also be frozen for up to 2 months.

   Tip: To reheat from frozen, microwave for 30–45 seconds or bake in the oven at 160°C (320°F) for 8–10 minutes.
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