Veggie Egg Cups Alieh Nozari

These Veggie Egg Cups are absolutely scrumptious and so convenient. They make the perfect on-the-go meal, too.

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Course: BreakfastCuisine: AmericanKeyword: Egg Cups Recipe Servings: 8 mini cups Calories: 154kcal Author: Tania Sheff (https://cooktoria.com/about-me/)

Ingredients

 • 4 mini Brioche buns

 • 4 eggs

 • 1/2 cup diced bell pepper

 • 1/2 cup diced tomato

 • 1/2 cup feta cheese crumbles (https://amzn.to/2KdQ3dz)

 • 2 tbsp. chopped dill

 • 1/8 tsp. salt

 • 1/4 tsp. pepper

Instructions

 • In a medium mixing bowl, beat the eggs with a fork and then add the peppers, tomatoes, feta cheese, dill, salt, and pepper. Fold ingredients in until thoroughly combined. Set aside.

 • Cut the brioche buns in half. For each half, scoop out the centre until the bun resembles a small cup. Pinch the sides and press firmly on the centre to avoid loose crumbs. Place each cup on a non-stick baking pan.

 • Add the egg mixture to the buns using a ladle. The buns will absorb some, so you may have to come back and add some more to fill them to the top.

 • Leaving the pan uncovered, bake the veggie egg cups for 10 minutes at 350ºF just so the eggs set.

 • Place foil on top and bake for 15 more minutes. Serve immediately.

Notes

HELPFUL TIPS & TRICKS

Foil. The reason we don’t place foil over the egg cups, in the beginning, is because the egg mixture would stick to it. We add the foil later because this will allow the veggie cups to fully cook without the bread burning.

Feta Cheese. Good quality feta cheese makes a difference. Using high-quality cheese means better flavour and texture.

Brioche. This French bread is perfect for this application because it has a high butter and egg content that makes it rich and tender.

Nutrition