Veggie Egg Cups Recipe

How to make it

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• 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 center until the bun resembles a small cup.
• Pinch the sides and press firmly on the center 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.
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• I am going to use a muffin pan for the Hawaiian Bread Rolls, to help them hold their shape!
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• 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 flavor 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.
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• Nutrition
• Calories: 154kcalCarbohydrates: 12gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 126mgSodium: 266mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 933IUVitamin C: 16mgCalcium: 83mgIron: 1mg