Veggie Cupcakes

These little cupcakes are for breakfast or even some cute apéritif, with other stuff as well.

I made these cupcakes especially for my husband, for his breakfast.

He is in a season when he doesn’t feel so much the need to eat breakfast, and I want to give him new breakfast ideas, to encourage him. He eats breakfast every day but he’s not in the mood of eating it. Also, because in the Spring he has allergies and that takes all his energy.

These are very simple to make and with simple ingredients, with what you have in the house, what do you prefer, and you want to put in these little cupcakes.

Also, I made these cupcakes because we are not so much into sweets, like cakes or other stuff, and I prefer to make meals and desserts with vegetables. I made only 6 cupcakes because I wanted to try how it would turn out, and we loved them, they’re cute and tasty, and I am sure I will make some more, and freeze them.

Ingredients for 6 cupcakes:

  • 4 eggs
  • 1/2 a small can of corn
  • one handful of spinach tore down into small chunks
  • 1/4 of bell pepper cut into small cubes
  • 10 peas aprox. for each cupcake
  • 1/4 a celery stalk sliced
  • salt, pepper, dried chili
  • grated cheese of your choice
  • fresh parsley

Start by cracking the eggs into a plate or a bowl. Mix them with a fork really well.

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Season with salt, pepper, chili, parsley and then add the grated cheese and stir everything together.

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Preheat the oven to 180*C.

Grease with olive oil every cupcake tray hole. Or line them with cupcake liner. I had only muffin liners and they’re too big.

Add bell pepper in every hole, corn, spinach, peas, and then with a spoon add the egg mixture in every hole until you’ve finished the egg mixture, but be careful not to fill the cupcake hole because it will overflow in the oven. (it happened to me now, so be careful).

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I added some peas on top of the vegetables.

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Put the tray in the oven until they’re golden on the outside, for like 30 minutes, it really depends on the oven. Mine works really slow, so I can’t give the exact directions.

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Because the holes of the tray were a little bit oily, I had no problem taking out my veggie cupcakes.

If you don’t have cupcake liners, you can use parchment paper, or simply grease a little bit the cupcakes holes with oil.

 

Veggie Cupcakes
Serves 2
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 4 eggs
  2. 1/2 a small can of corn
  3. one handful of spinach tore down into small chunks
  4. 1/4 of bell pepper cut into small cubes
  5. 10 peas aprox. for each cupcake
  6. 1/4 a celery stalk sliced
  7. salt, pepper, dried chili
  8. grated cheese of your choice
  9. fresh parsley
Instructions
  1. Start by cracking the eggs into a plate or a bowl. Mix them with a fork really well.
  2. Season with salt, pepper, chili, parsley and then add the grated cheese and stir everything together.
  3. Preheat the oven to 180*C.
  4. Grease with olive oil every cupcake tray hole. Or line them with cupcake liner.
  5. Add bell pepper in every hole, corn, spinach, peas, and then with a spoon add the egg mixture in every hole until you’ve finished the egg mixture, but be careful not to fill the cupcake hole because it will overflow in the oven. (it happened to me now, so be careful).
  6. I added some peas on top of the vegetables.
  7. Put the tray in the oven until they’re golden on the outside, for like 30 minutes, it really depends on the oven.
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