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In recent years, the quest for healthy breakfast options has taken the culinary world by storm. As more people recognize the importance of starting their day with nutritious meals, the demand for recipes that are both healthy and delicious has surged. One such recipe that perfectly embodies this trend is the Zesty Zucchini Broccoli Egg Cups. These delightful little cups not only pack a punch of flavor but also boast an impressive nutritional profile, making them an ideal choice for anyone looking to enhance their breakfast routine.

Zucchini Broccoli Egg Cups

Discover a healthy breakfast revolution with Zesty Zucchini Broccoli Egg Cups! Packed with nutritious ingredients like zucchini, broccoli, and eggs, these delicious egg cups are perfect for busy mornings or a light lunch. Easy to prepare and customizable to suit your taste, they offer a great way to load up on veggies without sacrificing flavor. With a fluffy texture and satisfying taste, they will surely become a staple in your kitchen. Enjoy a nutritious start to your day with this vibrant recipe!
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Ingredients
  

2 medium zucchinis, finely grated

1 cup broccoli florets, finely chopped

4 large eggs

1/2 cup shredded cheddar cheese (or any cheese you prefer)

1/4 cup milk (or a dairy-free alternative, such as almond or oat milk)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

Salt and pepper to taste

Fresh herbs (such as parsley or chives), chopped, for garnishing

Olive oil or non-stick cooking spray (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Generously grease a muffin tin with olive oil or use non-stick cooking spray to ensure easy removal of the egg cups.

    Prepare the Vegetables: In a large mixing bowl, combine the grated zucchini and finely chopped broccoli. To prevent soggy egg cups, use a clean kitchen towel or paper towels to squeeze out excess moisture from the grated zucchini.

      Create the Egg Mixture: In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until the mixture is frothy and thoroughly combined.

        Combine Ingredients: Gently fold the grated zucchini and chopped broccoli into the egg mixture. Add in the shredded cheese, stirring carefully to ensure all ingredients are evenly incorporated.

          Fill the Muffin Tin: Spoon the vegetable and egg mixture into the prepared muffin tin, filling each cup approximately three-quarters full. This allows the egg cups to rise without overflowing during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are firm to the touch and lightly golden on top. To check for doneness, insert a toothpick into the center of one of the egg cups; it should come out clean if they are fully cooked.

              Cool and Remove: Once baked, carefully remove the muffin tin from the oven and allow the egg cups to cool for about 5 minutes. Use a small knife to gently loosen the edges before delicately lifting out the egg cups from the tin.

                Serve and Enjoy: Serve these warm, garnished with freshly chopped herbs for a pop of flavor and color. These Zucchini Broccoli Egg Cups are perfect for a hearty breakfast, a nourishing snack, or even as a light lunch option!

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | Serves 4-6