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Breakfast egg muffin cups

Full of finely grated colorful veggies, it’s a full meal in itself. This one is called savory cupcakes in my home and rightly so. They resemble a vanilla cupcake with lots of rainbow sprinkles in it. You can also replace the all-purpose flour with multi-grain or whole-wheat substitute. Cook a bigger batch and save some for lunch or a snack.
Servings: 6


  • 3 eggs
  • 2 Tbsps all-purpose flour
  • ½ cup finely grated mixed vegetables carrots, broccoli, cauliflower, etc.
  • ¼ cup grated cheese
  • 2 tsps melted butter
  • 2 tsps milk
  • 1 tsp garlic powder
  • 1 tsp oregano
  • salt and pepper to taste


  • Pre-heat oven to 350° F (180° C).
  • Beat eggs with butter for 1-2 minutes until smooth.
  • Add milk and mix well. Set aside. Mix flour, salt, pepper, oregano, and garlic powder.
  • Incorporate the dry mixture in the egg mix. Add grated cheese and vegetables and mix again.
  • Fill muffin tins 2/3 full.
  • Bake in the oven for 15-20 minutes.
  • You can also cook these in the microwave for 2-3 minutes on MEDIUM heat.
  • Take out from the oven and serve warm.
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