Think of spicy roasted vegetable egg cups as mini frittatas with a touch of harissa. They make great leftovers with a salad. Or feed a crowd!
1 red bell pepper, diced
1 sweet potato, peeled and diced
1 zucchini, diced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Non-stick cooking spray
1/4 cup chopped parsley plus more for serving
1 scallion, thinly sliced
9 large eggs
1/2 cup milk
1–2 teaspoons harissa
Preheat the oven to 400 degrees F.
Toss the peppers, sweet potatoes and zucchini with olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until the vegetables are starting to brown at the edges and the sweet potatoes are tender, about 30 minutes.
Let the vegetables cool for 10 minutes before transferring them to a 12-cup muffin pan greased with non-stick cooking spray. Sprinkle the parsley and scallions into the muffin cups.
In a large bowl, whisk together the eggs, milk, harissa and remaining salt and pepper. Pour the egg mixture into the muffin cups until they are 3/4 full.
Bake for 15-20 minutes until the eggs have puffed up and are set.
Serve warm, at room temperature or chilled from the fridge. Garnish with additional chopped parsley before serving.
Store in an airtight container in the refrigerator up to 1 week.