Variety and ease is the name of the game to build your own egg cups. This simple four step formula shows how you can make nutritious egg cups using any ingredients you have on hand. Dairy free, nut free, and veggie-packed breakfasts you can make in a flash and reheat all week long.
Egg cups have changed my life. I know that sounds like a stretch, but for realz, I love me a good egg cup. Some call them egg muffins. Whatever – tomato/tomaaato.
Why? Making these for breakfasts saves me moolah, helps me eat healthier, and delivers a stress free morning.
Food waste is no friend of mine. I hate….HATE wasting food because that my friend is wasting dollars. No bueno. That’s why I often use leftovers or expiring veggies to make egg cups for breakfasts a bit reinvented. Plus when I can pack these delicious ‘lil muffin cups full of greens and veggies, I’m starting my morning off right.
I’ve been known to eat egg cups both hot and cold. Doesn’t matter how crazy my morning is – I’ll either grab one straight from the fridge and go or microwave them for 30 seconds(ish) and I have a comforting, healthy breakfast in no time.
How to Make Egg Cups
First you’ll crack eggs in a large bowl and whisk well with milk of choice (I prefer almond or light coconut milk but any milk will do).
Now for the fun part, all all the fixins! This is where you can customize to your hearts’ desire. The first non-negotiable for me is adding greens. It’s an easy way to sneak in some green leafies to your day without having to actually detect them 😉
Adding Roasted Vegetables
Give the the egg goodness some oomf by adding previously roasted vegetables like sweet potatoes, broccoli, butternut squash, caramelized onions, or roasted carrots.
You can also add any meat if desired – like chopped bacon, thinly sliced chicken sausages, diced ham, or leftover ground turkey or chicken.
Fruit for Flavor
Now for the wildcard element – adding fruit and/or nuts. Sometimes I’ll throw in diced apples, pears, firm peaches, or mango! This is especially sneaky if you are serving picky kiddos. The sweetness makes egg cups taste like a treat.
Herbs, Spices, and Nuts
And if you’re a texture person like me, throw in chopped walnuts, pecans, or pistachios. You could also get even more creative by adding fresh herbs (green onions are a great choice), a sprinkle of cinnamon, parsley, or even riced vegetables for an even bigger nutrient boost.
Paleo & Whole30 Breakfast
Build your own customized egg cups are a fantastic way to stick to a paleo lifestyle or power through your Whole30. Simple devote 10 minutes to throw them together and bake at 375 degrees for roughly 25 minutes. I love these non-stick silicone muffin liners easy clean up. Then let cool fully before chilling in the refrigerator to store for up to a week.
You could also pour your egg combo mixture of choice in a 9×9 greased casserole dish and bake at 375 for 35-40 minutes, or until the center is set.
Need more egg-tastic inspiration? Check out these Paleo Pear Walnut Sweet Potato Egg Cups or these Paleo Pizza Egg Cups.
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