Courgette egg cups

Perfect for breakfast, lunch, snacks, dinner...and yummy served cold straight from the fridge

Aprons on? Let‘s Cook!

10 minutes
20-25 minutes

We have an abundance of courgettes growing at the moment so we made our egg cups recipe with them yesterday.
They are such a winner!

Ingredients

  • 2 medium courgettes
  • 2 cups of chopped veggies -pepper, sweetcorn, spinach, cherry tomatoes
  • 6 eggs
  • 1 cup of grated cheese
  • 1/4 cup milk (or dairy free alternative)

Equipment

  • Knife
  • Food processor
  • Muffin tray
  • Whisk

Allergens

Dairy (unless non-dairy alternatives used)

Directions

1 Preheat the oven to 170c
2 Use a julienne or long slicer on a grater to slice the courgettes into long strips
3 Grease a muffin tray and arrange the courgette pieces into each hole like in the picture. Don’t worry if there are some gaps they still hold together ok!
4 Sprinkle your chopped veggies into each hole
5 Whisk the eggs and milk in a mixing bowl and stir in the grated cheese
6 Cover the veggies with the egg mix and then bake for 20-25 mins until sizzling and golden
7 Allow to cool before removing from the tray and then store in the fridge for up to 2 days
Courgette Egg Cups

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