Dinner & chiken
15 February 2020 ( 81 views )

Veggie Egg Cups

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


  • 4 mini Brioche buns
  • 4 eggs
  • 1/2 cup diced bell pepper
  • 1/2 cup diced tomato
  • 1/2 cup feta cheese crumbles
  • 2 tbsp. chopped dill
  • 1/8 tsp. salt
  • 1/4 tsp. pepper


  • 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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