Eggs are such a versatile dish, you can transform them in so many ways! These egg cups are especially packed with veggies.
Makes 12 Cups
- 12 eggs
- 1 cup chopped broccoli
- 1 cup chopped spinach (pressed down)
- 2 tomato (sliced)
- ½ sweet onion
- 1 tsp Italian spices
- 1 tsp garlic powder
- Cracked pepper to taste
Preheat the oven to 350 degrees. Start chopping those veggies. You’ll want the broccoli and onion to be chopped, and the spinach should also be sliced. The spinach will be easier to work with if sliced rather than using whole leaves when it comes time to scoop into the muffin tins. Slice the tomatoes and set aside.
In a large mixing bowl, add the eggs and get to whisking! Add the spices then whisk a little more. Next, add all of the veggies except for the tomato (which since it’s really a fruit, add all of the veggies 🙂 )Take out your muffin tin (that holds 1 doz. muffins) and spray generously with the all-natural olive oil spray.
The egg muffins will come out of the plan just fine, but some egg residue may take a bit of scrubbing later. (Bonus workout!) Using a soup ladle, scoop egg mixture into the muffin tin, evenly distributing the egg mixture. The eggs will fluff up a bit, so there’s no need to fill it all the way to the top – a little more than half way is perfect. Once the egg and veggie mixture is in the tin, place 1 tomato slice on top of each muffin. Put in the oven and let cook for approx. 40 minutes. Before taking out, make sure that there is no runny residue on the egg – they should be a nice golden color. Serve with hot sauce if desired! 2 egg cups per serving.