Baked Egg Cups
100%
1
By Bobbi O'Hara
Baked Egg Cups
5 steps
Prep:5minCook:20min
Scrambled egg over various veggies: scallions, spinach, artichokes, mushrooms, peppers
Updated at: Thu, 17 Aug 2023 08:02:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
2
Low
Nutrition per serving
Calories130.6 kcal (7%)
Total Fat7.8 g (11%)
Carbs5.4 g (2%)
Sugars0.8 g (1%)
Protein9.6 g (19%)
Sodium359.7 mg (18%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Avocado oil spray
or coconut
2scallions
including the green tops, thinly sliced
1 cupbaby spinach
chopped
1 x 8 ounceartichoke hearts
water-packed, drained and coarsely chopped
9eggs
½ teaspoonCeltic salt
or pink Himalayan
⅛ teaspoonblack pepper
¼ teaspoondried thyme
or tarragon
⅛ teaspoonground nutmeg
optional, great with egg/spinach instead of thyme/tarragon
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Spray a 12-cup muffin tin with avocado or coconut oil.
Step 3
Divide scallions, spinach, and artichokes equally among the muffin cups. (The spinach may pop up over the top of the cup until you add the eggs.)
Step 4
Crack eggs into a medium bowl, add salt, pepper, and thyme/tarragon and whisk together. Fill muffin cups ¾ full with egg mixture and bake for about 20 minutes.
Step 5
Alternatively, Crack 1 egg into each cup. Sprinkle with salt, pepper, and a dash of nutmeg, if using. (Bake 23-25 minutes for soft yolks.)
Notes
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Easy
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Makes leftovers
Under 30 minutes
