I finally remembered to take a photo of something I was cooking to add to the post! These little egg cups can be adapted as many ways as you can dream up (asparagus and honey goat cheese pictured) and are super quick breakfast on the go options. I was growing tired of hard boiled eggs and this was what I came up with as an alternative. Be sure to use large muffin tins and take care not to over cook the eggs. You will reheat them during the week in the microwave for about 1-2 minutes and do not want them to get rubbery.
8-10 eggs
Johnny’s Salt to taste
pepper to taste
splash of almond/coconut milk
1-2 cups protein (goat cheese, chicken apple sausage, etc)
1-2 cups veggies (asparagus, zucchini, mushrooms, etc)
coconut oil (to grease the muffin tins)
Preheat oven to 350 degrees. Grease muffin tins with coconut oil. Whisk eggs, salt, pepper and almond/coconut milk together. Distribute protein (cook meat first if necessary) and veggies (no need to precook veggies) evenly among muffin tins. Pour egg mixture over protein and veggies in tins until tins are 3/4 full. Some ingredients may float. Bake in the oven until eggs are golden brown around the edges and firm when jiggled, about 15-20 minutes. DO NOT overcook!
fish of all trades 