Greenie Egg Cups
Eggs are one of my favorite ways to get in protein at breakfast, but they can get boring fast + not many of my clients have the time to actually cook eggs while they’re also corralling their kids out the door for school.
Which is why I love egg cups. The possibilities are endless.
This version uses a blender to make a fully “green egg” situation. Using spinach is the most basic and neutral approach (especially if you’re trying to get your kids to eat them), but I love using up my leftover herbs in this too. You know the ones that are on their last leg because you bought them for a specific dish and don’t know what to do with the other 70% — this is your recipes.
Favorite herbs to use are parsley, cilantro, mint, and dill — the leafier ones.
Greenie Egg Cups
Makes 12
Ingredients:
1 dozen organic eggs
1-2 cups baby spinach or mixed herbs
3 scallions, roughly chopped
fine sea salt, to taste
Directions:
Preheat oven to 375 degrees. And lightly coat a silicone muffin tin with olive or avocado oil.
Meanwhile, crack the eggs into your blender + add the greens, scallions, and a good pinch of salt. Blend until the greens are fully incorporated, but not overly-so or else you’ll add too much air into the eggs.
Pour the egg mixture evenly between the 12 muffin indents (one egg = 1 muffin).
Bake for 12-15 minutes, until the centers are barely set. They’ll continue to cook as they cool.
Store in the fridge for 3-4 days. Eat cold or reheat gently in the microwave for 30 seconds at a low power setting.
Tips
For the Kids
Use closer to 1 cup of greens so it’s not as intense a flavor/color and sprinkle some cheese on the top of each egg cup before baking.
