Baked Egg Cups
These little egg cups pack a serious nutritional punch. I happened to have leftover kale chips (which were roasted with garlic and sprinkled with lemon juice) in the fridge, so I popped them into the bottom of my egg cups. But you could use raw chopped kale or spinach as you like! Make a dozen or two of these on the weekend, and you are set in the breakfast department for the week ahead.
Ingredients
Instructions
First, bake your bacon in a 375 degree oven until it's crispy. I like to spray a baking sheet (must have sides-- NOT a flat cookie sheet) with cooking spray, lay the bacon out flat onto the sheet and bake in the oven: it allows you to retain use of all of the burners on your stove and keeps all of that splatter and bacon grease confined to the oven. You may want to pour off extra bacon fat about half-way through the cooking (I always do) into a heat-safe bowl just to make it easier to deal with and let the bacon bake rather than fry in its own grease. Remove from oven when it's crispy and allow to drain on paper towels. Then cut into "bits." Leave the oven on: the eggs are going in there in a few minutes.
Spray your muffin tin with non-stick cooking spray, and make a little bed of greens in the bottom of each cup. Crack an egg into each cup, on top of greens. I always crack eggs into a ramekin first, in case there are shells or issues with the egg.
Add bacon bits.
Top your cups off with a sprinkle of shredded cheese, salt and pepper and bake in that 375 degree oven for about 15 minutes, or until your eggs are set and not runny.
Allow cooling time, and when the tin is cool to the touch, run a knife along the edges of each cup and pop the egg cups out. Store in an airtight container and reheat in the microwave for breakfast (I eat them cold, in the car, on my way to work), sandwich between an english muffin or eat on their own. Enjoy!
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