Saturday, November 3, 2012

Egg cups

For a quick and easy breakfast that you can eat through out the week egg cups are a must! With or without meat they still taste amazing!


  • 2 Green onion
  • Mushrooms
  • 2 Zucchini 
  • 2C Spinach
  • 12 eggs
  • salt and pepper
  • 1/2 tsp smoke flavoring/spices
  • Bacon (or other meat, optional)
( I halved this recipe to try it out)

Preheat oven to 350. Oil cupcake pan.
Beat eggs in a bowl, set aside. 
In a food processor or vitamix blend onion, mushrooms and zucchini (and meat if using). Add to eggs. Blend spinach and combine with egg mixture. Salt and pepper and add smoke flavoring or other spices. Pour 1/4 cup of eggs in each cupcake spot. 
Bake for 25 minutes or until center is cooked. 

Top with avocado and enjoy!

These can be reheated through out the week for a quick snack or breakfast. 


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