Dill & Mushroom Egg Cups


  • 6 large eggs
  • 2/3 cup homogenized milk or milk alternative
  • 1 cup frozen vegetables
  • 1/2 cup mushrooms, chopped
  • 4 tbsp fresh dill, chopped
  • 1 green onion stalk, chopped
  • 1/2 cup cheddar cheese, grated
  • black pepper, paprika and salt to taste


  • Preheat oven at 350 degrees. Grease a 12-muffin tray with vegetable non-stick spray.
  • In a mixing bowl, whisk together the eggs, milk, paprika, salt and pepper. Add frozen vegetables, mushrooms, dill, green onions until thoroughly combined.
  • Pour the mixture into each of the muffin cups until each are filled.
  • Sprinkle each muffin cup with cheddar cheese
  • Bake for 20 minutes.
  • Serve right away or store in airtight container for up to four days in the fridge or up to one month in the freezer.