I have definitely been a little MIA in here recently and I apologize for that! Priorities got a little crazy and I needed to take a breather.. but I promise you that I have been saving up an immense amount of healthy recipes to post when I have a chance!!

Today as I started my morning off with a smoothie bowl, I realized I need a little something something extra and this nutrient packed snack was perfect! These egg cups can be made with or without meat AND with an egg OR a flax egg to make them Vegan friendly.

For starters, this recipes can be all mixed together in one bowl and then added to muffin tins…. and you know how much a love minimal clean up!! Lol. Nothing is better than prepping food and not having to spend hours on the clean up aspect.

So to start, get that oven going at 350* F because this takes minimal time to prepare to bake.

Firstly, I like to steam my broccoli otherwise it may not cook evenly in the time provided in your oven. I use a silicone steamer that I absolutely adore! This one is from Epicure (link here>> https://epicure.com/en-ca/recipe/5074) and I cook literally all my vegetables in it now. You do not add anything to it, just the veggies and microwave for a few minutes!!

Next you’ll combine your milk of choice and eggs in a medium bowl and whisk to blend. This is a perfect time to add salt and pepper if that’s your jam! Add in your steamed, chopped up broccoli, chopped raw spinach, green bell peppers (or whichever you prefer) and mix it all up.

Now the recipe can be made without cheese, but is an egg cup even a thing without a little cheese?! If making it vegan, I would definitely recommend a vegan cheddar of sorts. Mix everything up nicely and get out that muffin tin.

Make sure to spray your muffin tin so you can get the egg cups out afterwards… or use a silicone one. Seriously, I love everything silicone right now. Lol. If you want to add meat, now is the time. I used natural slices of ham for my recipe and did half the cups with and half without for variety. Lay the ham instead the tin to make a little cup and scoop in your egg mixture. Try to get an even distribution of veggies and egg liquid into the cups. (Another way you can ensure balanced cups is to out the vegetables into the cups first and then pour liquid mixture over top, either way works). You should be able to make 12 cups with this.. but if you add extra vegetables like me… maybe a few more 😉.

Bake this for approximately 20 minutes. Let cool before removing from muffin tin to avoid breaking them and store in refrigerator.

Super Power Green Egg Cups

– Non-stick cooking spray
– 1/4 cup unsweetened almond milk
– 12 eggs lightly beaten or vegan substitute
– sea salt and ground pepper to taste *optional
– 1 cup steamed broccoli, chopped coarses
– 1 cup chopped raw spinach
– 1/2 cup chopped green bell peppers *or other pepper of choice is fine
– 12 slices natural sliced ham or turkey *optional
– 1/2 cup shredded cheddar cheese or vegan substitute *optional

Preheat oven to 350*F Prepare 12 muffin tins by coaching with nonstick cooking spray. Set aside.

Chop up broccoli and steam until just softened.

Combine almond milk and eggs in a medium bowl and whisk to blend. Add salt and pepper if desired. Chop spinach and green peppers and add into the bowl with your steamed broccoli. Mix up ingredients.

**optional** Place one slice of meat into each muffin cup and scoop egg mixture inside ensuring even distribution of vegetables. Add in cheese if desired.

Bake for 15-20 minutes or until toothpick comes out clean from the centre. Let sit and cool. Store in the refrigerator. One serving is 2 egg cups! Serve with salsa, guacamole or sriracha (I like them all) and Enjoy ❤