Egg Cups

Egg Cups
Egg Cups
Recipe type: 2 egg cups per serving
  • 12 pastured eggs
  • Veggies of your choice
  • salt and pepper to taste
  1. Quickly sauté your meat and/or veggies.
  2. While the veggies are being sautéed, beat 1 dozen eggs. Add salt and pepper to both the eggs and/or your veggies.
  3. Get a muffin/cupcake pan, and line with parchment paper cups.
  4. Distribute your meat and veggies in the muffin pan.
  5. Pour a small layer of the egg at the bottom of the pan.
  6. Pour the rest of the eggs into each spot.
  7. Bake at 325 for 30-40 min.
  8. Voila - you're set on breakfast for the week!
  9. Freeze them or refrigerate them and enjoy!

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