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. While the veggies are being sautéed, beat 1 dozen eggs. Add salt and pepper to both the eggs and/or your veggies. Get a muffin/cupcake pan, line with parchment paper cups. Distribute your meat and veggies in the muffin pan. Pour a small layer of egg at the bottom of the pan. Pour the rest of the eggs in each spot. Bake at 325 for 30-40 min. Voila - you're set on breakfast for the week! Freeze them or refrigerate them and enjoy!


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