Baked Egg Cups

Scrambled egg over various veggies: scallions, spinach, artichokes, mushrooms, peppers

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.)