Easy Egg Cups
- 10 eggs whisked well
- onion powder
- 1 cup mushrooms chopped
- 2 big handfuls of spinach
- 12 grape tomatoes (for the cherry on top!)
- 4 chicken breakfast sausage links chopped up (Al Fresco Brand)
- sea salt and black pepper to taste
- coconut oil
Preheat oven to 350 and grease with olive oil two muffin pans or 1 if you have a 12 muffin tin. Whisk all your eggs in a big bowl. Throw in onion powder and salt and pepper. In a food processor throw in the spinach and mushrooms. Chop of the sausage links and saute them in coconut oil till they are a little brown. Add all ingredients to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 12 cups). Pop a grape tomato on top! Bake for 20-25 minutes or until the eggs are set in the middle. This would be delish with salsa too!
This may last one person for a week if sealed well and in the fridge, just pop in the oven or microwave for probably less than 30 seconds on high. Less if you’re serving the family but it’s super easy to make on the weekend and have food ready for the beginning of the week. Again, let me know if you try this! 🙂
UPDATE: Make sure you coat the muffin tins well, mine ended up sticking to the bottom. I waited till they cooled to take them out and I probably should have done it while they were still hot. Just FYI.