Broccoli & Sauerkraut Egg Cups

These Broccoli & Sauerkraut Egg Cups are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or even dinner. Packed with nutritious ingredients, these egg cups are delicious and easy to make. They pair beautifully with a side of steamed veggies or a dollop of whole milk yogurt, adding a creamy contrast to the tangy sauerkraut and the savory notes of broccoli.

Whether you are looking for a quick meal on a busy weekday morning or a light dinner option, these egg cups will satisfy you. Plus, they’re perfect for meal prep—just bake a batch, store them in the fridge, and you’ve got a ready-to-eat healthy meal whenever needed.

Ingredients

• 1 cup steamed broccoli, drained
• 1 cup sauerkraut, drained
• 6 large eggs
• 1/2 teaspoon dried thyme
• A few grinds of freshly ground black pepper
• 1-2 ounces goat cheese, crumbled (optional)

Directions

Preheat the Oven

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a standard 6-cup muffin tin with oil, butter, or non-stick spray to prevent the egg cups from sticking.

Prepare the Vegetables

1. Chop the Vegetables:
   In the bowl of a food processor, pulse together the steamed broccoli and drained sauerkraut until finely chopped. If you don’t have a food processor, you can also finely chop the vegetables by hand with a sharp knife. The food processor gives a nice even texture, but manual chopping works just as well.

Mix the Eggs

1. Whisk the Eggs:
   In a medium-sized mixing bowl, whisk together the eggs, dried thyme, and freshly ground black pepper until well combined. The thyme adds a subtle herbal note that complements the other flavors, while the pepper gives a gentle heat.

Combine the Ingredients

1. Mix the Ingredients:
   Fold the finely chopped broccoli and sauerkraut mixture into the egg mixture, ensuring that the vegetables are evenly distributed throughout the batter.
2. Add the Cheese:
   If you’re using goat cheese, sprinkle it in at this stage. The goat cheese adds a creamy, tangy richness that elevates the egg cups, but they’re just as delicious without it if you prefer a dairy-free option.

Fill the Muffin Tin

1. Fill the Cups:
   Divide the egg mixture evenly among the 6 muffin cups. Each cup should be filled nearly to the top, but leave room to prevent overflow as the eggs puff up during baking.

Bake the Egg Cups

1. Bake:
   Place the muffin tin in the preheated oven and bake for about 20 minutes or until the eggs are set and slightly golden on top. You can check for doneness by inserting a toothpick into the center of one of the egg cups—if it comes out clean, they’re ready.

Cool and Serve

1. Cool and Serve:
   Once baked, remove the muffin tin from the oven and let the egg cups cool for a few minutes before carefully removing them from the tin. Serve the egg cups warm, either on their own or with a side of steamed veggies or whole milk yogurt for dipping. They’re also delicious at room temperature, making them a great option for on-the-go meals.

Additional Tips

• Meal Prep: These egg cups can be made and stored in the refrigerator for up to 4 days. Simply reheat them in the microwave or enjoy them cold as a quick snack.
• Variations: Feel free to get creative with the ingredients! You can swap out the broccoli for other steamed vegetables like spinach, kale, or zucchini and experiment with different herbs and cheeses to suit your taste.
• Freezing: These egg cups freeze well, so if you want to keep them even longer, wrap them individually in plastic wrap and store them in a freezer bag. To reheat, microwave on low until warmed through.

These Broccoli & Sauerkraut Egg Cups are a simple yet flavorful dish that showcases how a few humble ingredients can come together to create something truly delicious. Whether you’re serving them for a quick breakfast, a light lunch, or a convenient dinner, these egg cups will surely become a favorite in your household. Enjoy!