By Jessica Grant
Are you an egg lover like me? I can’t get enough of em! I find preparing eggs for breakfast SO easy. This egg cup recipe will make sitting down with a coffee in the early AM a breeze.
When I went on a retreat a few weeks ago, my friend who hosted had a wonderful menu of food prepared. These breakfast egg cups were one of them and I COULDN’T get enough.
Picture me skewering one of these bad boys on a hot dog stick and warming it up over the fire. Perfection!
Ingredients: Makes 24
- 12 eggs
- 1/2 cup diced red bell pepper
- 1/3 cup chopped green onion
- 1/3 cup of diced tomato
- 3 cups of shredded hashbrowns
- 1/2 cup of cheese
- 1/2 cup almond milk
- Salt and pepper to taste
- Optional: red pepper flakes
Daiya vegan cheese is a good option if you need to stay away from dairy. It’s what I choose to use in the recipe. As well, you can pick up a bag of shredded hashbrown’s at the grocery store for added convenience.
- Heat oven to 375.
- Spray muffin tins with cooking spray to avoid scrubbing like Cinderella.
- Line the bottom of the muffin tin with the hash browns – 1 bag should be more than enough for 24
- Place in oven to pre-bake for 6-8 mins.
While those are cooking, whisk together your eggs and then add in veggies of your choice. This recipe comes with unlimited varieties. Try using mushrooms, onion or spinach. Get creative and try different combinations. It’s also a great way to use up left over veg you have in the fridge.
Once the potato is pre-baked, bring them out of the oven and scoop egg mixture into the tins.
I recommend using a little less than 1/4 cup. I was one short when dishing them out. Also, keep the cheese aside to sprinkle on top. Another whoops I made was adding cheese to the mixture and it all settled at the bottom. Leaving the first cups brimming with veggies and the last few filled with cheese.
Place in oven and bake for 12-15 minutes or until eggs are cooked through.
Nutrition Information: Per 1 egg cup
- 59 calories
- 4 g carbs
- 3 g fat
- 3 g protein