Balanced Egg Cups

Hi Everyone! I am sharing this recipe for egg cups that I will be making this Fall to help support my goal of having a nourishing and protein-filled breakfast to fuel my days. What is great about this recipe is that you can swap out any of your favorite veggies, meats, and cheeses to create the kind of flavor you want! I love the flavors of sweet potato with spinach and feta - just delicious and I love the sweetness of sweet potato!

I hope you enjoy :)

• preheat oven to 400, grease a 12 muffin tin and set aside

• crack 9 eggs in a bowl, add 1/4 cup of milk, salt and pepper, mix and set aside

• prepare your fillings!

  • I roasted sweet potatoes at 400 for about 45 minutes

  • I also sauteed onion, pepper, spinach, and chicken sausage in a cast iron skillet for 10-20 minutes with olive oil

  • I cut feta into small cubes

• Once fillings are complete, fill each muffin cup with filling - you want a good amount but not too much so that there’s no room for the egg!

• Pour the egg mixture evenly over the egg cups

• Bake for 18-20 minutes, let cool & enjoy!

These egg cups can be kept in the fridge for about 5 days. They can also be frozen individually and then reheated in a microwave.

xo

Caroline