I'm a huge fan of egg cups! These protein packed goodies are fast and easy to make. In this busy world, prepping is often the key to healthy eating and this recipe is a breeze to make and is full of veggie goodness. So whip these up and savor them all week long. I love them at room temperature, so when I wake up I pull one or two out of the fridge and let them warm up just a bit before I chop em down and run out the door.
This Makes 12 Egg Cups
What Do I Need?
1 Dozen Eggs
8 Ounces of Asparagus
4 Ounces Grape Tomamtoes
S & P
*Optional 1/2 Cup of Feta cheese
Preheat you oven to 375
Wash all your produce, next trim the thick bottoms off your asparagus and discard. Chop your remaining asparagus, quarter your tomatoes and chop your scallions, both the white and green parts - discard the root at the base of the white bud.
Next, in a medium bowl whisk your eggs thoroughly, make sure they are all broken up and well blended! Now add in all your veggies and mix with a wooden spoon. Salt and Pepper to taste.
Spray your muffin tin well with cooking spray and carefully spoon your egg mixture into each cup, fill them almost to the top, about 2/3 full. Be sure to well distribute your veggies, they have a tendency to settle. If you are using feta, right before you place your eggs in the oven, sprinkle a bit of feta into each cup
Cook for 20 minutes, remove from oven, allow to cool and carefully remove, I use a tiny spatula to help get the egg muffins out safely and in one piece !
Take Note: When you remove your eggs from the oven, they will be fluffy and gorgeous. As they cool, they will deflate and remain gorgeous, but not as fluffy! So don't panic, it's just the wait is with these babies!