Preheat your oven to 375°F (190°C).
Slice the tops off the mini brioche buns and hollow out the insides to create a bowl. Place them upright in the muffin tin.
In a mixing bowl, crack the eggs and whisk until combined. Add salt and pepper to taste.
Add the diced bell pepper, tomato, feta cheese, and chopped dill to the eggs. Stir until well incorporated.
Carefully pour the mixture into each brioche bun, filling them just to the top.
Bake for about 20-25 minutes, or until the egg is set and tops are lightly golden.
Let cool for a few minutes, then gently lift each Veggie Egg Cup out of the tin and serve warm.
