These little egg cups are the perfect way to start the day, especially if you're running out the door or eating on your way to work. Bake up a big batch of these, top them off with some guacamole or hot sauce and you've got yourself a Pinterest worthy breakfast that will keep you full and satisfied until lunch. Don't be afraid of all of the egg yolks in this recipe. Eggs are naturally high in good cholesterol and healthy fats and have been shown to burn fat, give you steady energy and even lower bad cholesterol. Enjoy!
Ingredients for 12 egg cups:
10 whole eggs
1/2 cup diced onions
1/2 cup diced tomatoes
1 cup cut kale or spinach
1/2 cup sliced basil leaves
2 tsp salt
1 heaping TBSP pesto
*Feel free to also add more veggies here if you'd like. Sometimes I'll add bell peppers, broccoli slaw, garlic or zucchini.
Preheat oven to 350 and grease muffin tins with butter or coconut oil.
In a large bowl combine all ingredients and mix thoroughly. Make sure that veggies are completely covered by the eggs.
Distribute the egg mixture evenly amongst the muffin tins.
Place in oven and bake for 25-30 minutes or until cooked through. The muffins will puff up just a little bit and turn a nice golden brown.
Let cool and then pop them out and enjoy! Place 2-3 in a plastic bag to eat on the go. Enjoy these with a little bit of guacamole or hot sauce on top!