Grab and Go Egg Cups
Do you know anyone who lives a busy life? ummm… I’m pretty sure that’s all of us, right? Everyone I know seems to be busier than ever now and one of the biggest excuses for not eating healthy is, we are all too busy! But guess what… psst.. that’s not an excuse anymore! When you take some extra time to prepare and precook, you can have healthy, quick meals that are ready in seconds. Today we are making grab and go egg cups that are going to make your mornings so easy and delicious!
These egg cups are made with plenty of vegetables to give your body what you need nutritionally, so we’re not just talking empty calories here. Feel free to mix up the vegetables that you use, just make sure you chop them up small so they can fit nicely in your muffin tins! We will be using mushrooms, asparagus, spinach, red bell pepper, onion, and garlic in today’s cook. Think about those ingredients; mushrooms, onions, and garlic are powerhouses that help protect your body from cancer. The asparagus and spinach will provide the greens in your food while the red is coming from the bell pepper. Remember how we talked about eating a rainbow in the zoodle bowl recipe? That’s six vegetables in your daily diet already and you’re not even to lunch yet. I think it’s safe to say you are winning at life my friend.
We are sourcing our eggs from the only place I ever buy eggs from, Vital Farms. Vital Farms hens are raised in fresh air and sunshine and are allowed to roam and forage on large, organic pastures. I have visited the farms myself because I wanted to make sure that Vital Farms was walking the talk, and they definitely were! The way they run their operation is a win-win for everyone because the hens lead happier, healthier lives and we are provided with more nutrient rich, delicious eggs. You can check out my video of my visit to Vital Farms right here and you can find store near you that sells Vital Farms eggs here.
These egg cups literally take no time to make too, the longest part of the whole process is cutting up your vegetables. By taking 30 minutes out of your Sunday, you can have breakfast for the rest of the week at your fingertips to grab as you head out the door. Kids love these egg cups as well since they are small and finger foods, just wrap them in a paper towel and place them in a bag or lunchbox and they are good to go! Quick, easy, delicious, and healthy, just the way we like things around here at Go2Kitchens!
You are worth the extra time and effort to make yourself a healthy breakfast! No more grabbing a processed pastry or breakfast bar before work, these egg cups can replace those bad habits and you'll be getting fresh food with good for you ingredients. These egg cups are awesome for kids as well! Little ones tend to want to eat something more if they helped make it, so get them in the kitchen with you. You can know they are getting healthy food into their little bellies when they eat these!
- 1 cup asparagus chopped
- 1 cup mushroom chopped
- 1 cup red bell pepper chopped
- 1 cup onion chopped
- 1 clove garlic minced
- 1 tbsp vegetable broth
- 1 cup spinach chopped
- 8 eggs
- 1 small tomato chopped
- 1 tsp garlic salt
- 1 tsp black pepper
- 1/2 cup feta cheese organic
Put all vegetables besides spinach in a skillet on medium heat and cook for 5 minutes or until cooked through, stirring constantly.
Add vegetable stock and deglaze the pan then add spinach and cook until wilted. Sit aside and let cool.
Crack eggs in a bowl and whisk or stir with a fork until yolks are broken up. Do not over whisk or eggs will not turn out fluffy.
Add tomato to egg and gently stir.
Add feta cheese in small spoonfuls then add garlic salt and black pepper.
Add vegetables and gently stir everything together until combined evenly.
Spray a muffin tin with coconut oil or grease with butter and pour egg mixture in each muffin tin leaving 1/2 an inch on top for room to expand.
You can top each muffin tin with a sliced mushroom or asparagus top to add a touch of fancy to each egg cup.
Bake at 350 degrees for 15 to 20 minutes.
Copy by Marci West
Recipe by Leslie Nance, CHN, CHCC