Recipe-288-Olive Oil Egg Cups
Do you have trouble coming up with a nutritious and delicious breakfast option on your busy weekday mornings? Look no further than olive oil egg cups! This genius breakfast dish not only has the potential to become your favorite, but it's one of the quickest and easiest ways to start off your day on the right foot. From the gooey egg yolk oozing over eggs whites in every bite, to its healthy elements like protein-packed Greek yogurt, this creation is guaranteed to fill you up in all of the right places. And best of all, you can make them ahead of time so that they’re ready for when you’re ready! So come get creative and join us as we take a journey through tastebud town with these wonderfully simple olive oil egg cups.
Preheat the oven to 390°F and line a cupcake/muffin pan with muffin liners.
- Slice the mushrooms and the red pepper and chop the spinach.
- Divide evenly into the lined muffin tins and bake in the preheated oven for 15 minutes, until golden brown.
- Serve warm.