Who doesn’t love Buffalo anything? These egg cups have it all – veggies, protein, and easy to grab on your way out the door.
- 6 eggs
- 1 cup broccoli (cut into small florets)
- 1 small white onion or ¼ of a large white onion (chopped)
- 3 slices of turkey bacon (cooked and chopped)
- 1 tsp garlic powder
- 1 tsp salt
- ¼ cup Franks Red Hot Sauce
Preheat oven to 350 degrees. Spray the muffin tin generously with an organic extra virgin olive oil cooking spray. In a cast iron skillet, cook the 4 pieces of turkey bacon until crispy. When cool, chop into small pieces. In a large bowl, add eggs, and whisk together with the salt, garlic powder, and hot sauce. Add broccoli (chopped finely) and onion (chopped finely), and turkey bacon. Using a soup ladle, pour into the muffin tin, trying to get equal parts broccoli and turkey bacon in each. Cook in oven for about 40-50 minutes, until the egg muffins are golden brown. 2 egg cups per serving.