Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
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.
Ingredients
5 large eggs
- ¼ cup whole wheat flour
- 1 cup mushrooms
- 1 cup spinach
- ½ cup red pepper
-
½ cup olive oil
-
2/3 teaspoon salt
-
1/4 teaspoon black pepper
Directions
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.
Heat half of the oil in a pan and sauté the mushrooms with the peppers for 4-5 minutes seasoning with salt and pepper. Add the spinach, stir and allow to wilt for 2 minutes. Remove from the heat.
Whisk the eggs with flour and the remaining oil and season with salt and pepper. Add the mushroom mixture into the egg mixture and stir.
- Divide evenly into the lined muffin tins and bake in the preheated oven for 15 minutes, until golden brown.
- Serve warm.
Recipe Note
Products used in this Recipe:
