Quick Power Egg Cups

Summer is upon us and as relaxing and adventurous as I’d like to think it is…I feel like it’s more busy than during the year. With vacation, school out, and kids running a muck, I actually feel like I have less time (and energy) to cook! Not only that, it’s HOT. Who wants to heat the kitchen up when it’s hot?! My husband and I always say our goal is to make enough money one day to run the thermostat at 73 degrees year round 🙂 

These beauties are too easy and versatile not to add to your breakfast regimen. I love adding leftover protein, spinach, and tomatoes to mine.

I make these crustless because I’m too lazy to make a crust for them AND I like that they are basically carb-less if someone in my family wants it! My husband, Matthew likes to go keto every once in a while which makes cooking for a family quite laborious since I have to think about all the different dietary needs. Anything I can make that allows me to serve everyone at the same time is fantastic! 

Let's Make It!

INGREDIENTS
  • 8 eggs
  • 1/4C milk of choice
  • 1t salt
  • 1/2t pepper
  • 1t garlic
  • handful of spinach, torn
  • grape tomatoes, halved
INSTRUCTIONS
  • Preheat your oven to 350.
  • Whisk together 8 eggs and 1/4C milk of choice (coconut milk or unsweetened almond milk)
  • Add 1t salt, 1/2t pepper, & 1t garlic
  • Meanwhile, sautee your grape tomatoes and veggies in a splash of olive oil, salt, and pepper on the stove top until the spinach is wilted and the tomatoes are a little blistery. Set aside.
  • Spray a 12-piece muffin tin with cooking spray.
  • Fill each muffin hole with egg mixture until 3/4 the way full. Add a bit of tomato and spinach to each.
  • If you like cheese, sprinkle it on & put it in the oven.
  • Cook for 15-20 minutes until they are fluffy and firm to the touch.

These keep well In the fridge for 5 days. Warm up 2-3 for a filling breakfast and scoop some salsa on top. OR, use 1 as a snack and pair It with your favorite carb.

Switch it up with your favorites: broccoli and cheese, bacon and spinach, pepperoni and marinara, or even caramelized onion. There are a ton of easy, good combos! 

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