Breakfast Egg Cups

This Breakfast Egg Cups recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them. They're easy to make & perfect for reheating throughout the week!

Make your own healthy breakfast egg muffin cups with whatever veggies you have in your fridge.

IMG_2034.JPG

My favourite is mixing sun dried tomatoes, goat cheese and spinach or mixing leeks, red pepper and mushrooms!

Makes 12 egg cups

Ingredients:


12 eggs, whisked

Pick 2-3 of the following:
1/2 cup chopped spinach (any greens; arugula, kale, etc)
1/2 cup chopped red peppers
1/2 cup chopped leeks
1/2 cup chopped zucchini
1/2 cup chopped mushrooms
4-6 sun-dried tomatoes
1-2 tbs goats cheese

Instructions:
1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray or use a silicon mold.
2. Pick 2-3 ingredients and divide them evenly into 12 muffin cups.
3. In a large bowl whisk together eggs, salt and pepper until well combined.
4. Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin.
5. Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove.
* Serves 6 (2 egg cups each)