Are you short on time in the mornings and have to rush out the door before enjoying an enjoyable breakfast? These egg cups are a great answer to your time constraints! They're easy to whip up the night before, and make a big batch, so you can enjoy them throughout the week.
18 to 22 Minutes
1 cup mushrooms, diced
1 clove garlic, mined
1/2t smoked paprika
1/4t onion powder
1 cup kale, chopped small
Preheat your oven to 350 degrees. Spray a muffin tin withcooking spray. (You can add muffin liners.)
In a mixing bowl, whisk the eggs together. Set aside.Preheat a skillet over medium-low heat. Add a splash of olive oil and allow itto heat up. Add the mushrooms and cook for about five minutes, until soft. Addthe garlic and spices, and stir until fragrant—about 30 seconds. Season withsalt and pepper to taste. Add the kale and sauté for a minute or two untilwilted. Remove from heat.
Spoon equal parts of the vegetable mixture into the preparedmuffin cups. By the scant ¼ cup,add some egg mixture directly onto the vegetables. Fill the muffin cups about ¾of the way full.
Bake for 18 to 22 minutes, until the eggs have set. Removefrom heat and allow to cool. Can keep the in the fridge for a few days.
Makes eight cups
These egg cups are easily customizable. Feel free to change up the veggies, or add additional egg whites for a protein boost.