Recipe: Fall Veggie Cups

I know I’m a little late here since it’s almost the end of the month, but it’s October! My favorite month of the year <3 I wish I would’ve done more October-y recipes but I’ve been busy lately and to be quite honest, I’ve just finished up with about a two week long birthday celebration (cheers to me for turning 23!). But that’s okay November is almost here which means I get to come up with some super delicious and nutritious Thanksgiving-y recipes! I. LOVE. FALL.

I woke up this morning to rain, which was quite a surprise since yesterday was 75° and sunny. Don’t get me wrong though, I love the rain…. just as long as I’m not in it 😉  Rain is the BEST excuse for cuddling up with a blanket and watching movies all day while baking some kind of treat.

Unfortunately, I didn’t have any ingredients to cookies or pumpkin bread or anything to treat myself with *sigh* buuutttttt I did have lots of left over veggies that I needed to use soon, so that kinda counts right? Not exactly. Actually not at all. But I do have a delicious recipe for you that I promise you’re going to love even if it’s  not oooey-gooey or dessert-y.

I mean come on guys, just look at these babies…

When I think of Fall and the holidays, I always think of home. Being home with my family and cozying up together and just enjoying each other’s company. Laughing, playing board games, watching holiday movies, and MOST importantly enjoying delicious food 😉

This recipe was inspired my by mom, who makes a veggie quiche every year for Christmas morning breakfast. These fall veggie cups aren’t as good as my mom’s quiche of course, but they are super delicious, colorful and easy to make!


  • 5 eggs
  • 4 oz chopped turkey breast
  • 1 cup cooked broccoli
  • 1 cup chopped sweet peppers
  • 1/2 organic whole milk
  • Dash of garlic salt
  • Dash of pepper
  • Non-stick muffin tin (you can spray with cooking spray or a little olive oil)

To make them more “fall” I would’ve like to have used some squash or sweet potato or even some fresh pumpkin! But all I had on hand was leftover broccoli from meal prep this week and a whole bag of little sweet peppers.


Preheat oven to 375°.

Chop up all of your veggies and place in a large mixing bowl. Add any other mix-ins that you would like – I added turkey breast for a little more protein and flavor, but you can omit and use veggies only too!

Then whisk in 5 eggs and add your milk. Finally, add a little garlic salt and some pepper (or any other seasoning of choice). Make sure everything is combined well. Pour your mixture into your 12-cup muffin tin. Bake for 30 mins.

Now you can enjoy these delicious little “treats” for breakfast or a snack. I know I will be taking two to work every day with me for my morning snack! 🙂 ENJOY! I hope you all have a lovely day and an even lovelier Fall.

PS. I promise to post an ooey gooey Fall treat soon!

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