These eggs are just about the easiest thing ever... On Sunday afternoons, somewhere between church and my nap, I usually bake a batch of cookies and this weekend, I made a batch of these eggs too. So simple, just toss some chopped veggies in the bottom of a muffin pan, crack an egg over top, and sprinkle a little cheese on top. Then, bake them, store them in a Pyrex, and reheat them every morning. They are good for a week.
I saw these on Pinterest and couldn't not try them! They turned out great. Jason makes an egg sandwich with a little Canadian bacon and I eat mine plain with a green smoothie. I added zucchini, onions, mushrooms, and spinach to mine but you could add anything... sun-dried tomatoes, bacon, bell peppers, roasted poblano peppers... Whatever floats your boat. I think I'll mix mine up every week.
Seriously, it is pretty nice to set down to healthly, home-cooked breakfast in the midst of a crazy work week.
Muffin Cup Baked Eggs
1 dozen large eggs
1 zucchini, diced
1/2 cup mushrooms, diced
1/ red onion, diced
Handful of spinach, shredded or chopped
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon sea salt
Cheddar Cheese, shredded (optional... exclude it if you are paleo)
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Yields: 12 Servings
1. Preheat oven to 35OF. Grease a medium-sized muffin pan and set aside. In a small bowl, mix veggies and spices. Stir until vegetables are well coated. Spoon veggies evenly into muffin cups.
2. Crack eggs into each cup. Top with cheese if desired. (I topped 6 with cheese for Jason, but left six without for me. Paleo!)
3. Bake for 15 minutes for done yolks... A little less if you want a runny yolk. (I cook mine completely.)