TURMERIC MEDITERRANEAN EGG CUPS
i'm a big fan of breakfast foods. oatmeal, eggs, smoothies, toast — if necessary, i'm fairly certain i could eat "breakfast" for every meal of the day. and even though i eat breakfast at my desk most days during the work week, i'm not willing to trade in a real meal for the convenience of an energy bar.
the best part about these (similarly to overnight oats) is that you can change up the flavors every time you make them so you don't get bored. you could add crumbled up sausage if that's your jam, black beans and salsa if you're looking for something a little spicier, or simply pick your filling based on whatever veggie scraps were lying around in your fridge.
word from the wise (aka, my mother), these are a great food to keep stocked in your freezer. a couple weeks ago, i went to the west coast for a wedding. when i got back late on sunday night, i moved two egg cups from the freezer to the fridge, popped them in the microwave when i got to work, and had a warm, tasty breakfast ready for me 40 seconds later.
- 8 eggs
- 1/2 cup unsweetened almond milk (or other milk/nut milk)
- 1/3 cup feta cheese
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp oregano
- 1 cup broccoli, chopped into small florets
- 2 handfuls of spinach, roughly chopped
1. Preheat oven to 375 degrees Fahrenheit.
2. In a medium bowl, beat 8 eggs, almond milk, feta cheese, and spices. Set aside.
3. Chop broccoli and spinach. Divide veggies into each cup of a silicone muffin tin. [Note: I'd highly recommend using a silicone muffin tin instead of a metal one — it is much, much easier to remove the egg cups this way!
4. Divide egg mixture evenly into muffin cups. Cups should be about 3/4 full!
5. Bake at 375 for 25 minutes, or until egg cups have set.
6. Let the egg cups cool for 10 minutes before removing from muffin tin and placing on a cooling try to finish cooling. Store in a sealed container in the fridge for up to a week, or in the freezer if you'd like to keep them for longer!