We freaking love egg cups! One of the best things about them is that they’re easy to batch cook so you can have enough to last a few days. These days we try to do most of our hardcore cooking in the evening after bedtime. Cue large glass of wine. But seriously, having something healthy and nutritious ready to go in the morning means we can enjoy our coffee in peace without the what’s for breakfast scramble. Plus, baby boy prefers his egg cups cold. Here’s how to make them:
Quantity – 12 egg cups
Prep time: 10 minutes, Cook time: 20
- 1/2 onion – choppped
- dozen eggs
- 1 medium sweet potato – grated
- 1 cup of shredded kale
- 1 tsp garlic powder
- EVOO for frying
- salt & pepper
- 1/4 cup cheddar cheese (optional)
- Preheat the oven to 375F
- Peel and grate the sweet potato and set it aside. Chop 1/2 an onion. In a shallow pan add some EVOO and the garlic powder – warm over a medium heat. Once the pan is hot add the onion and fry until softened (about 3-5 minutes). Next add the sweet potato to the pan and fry for a few more minutes. Finally add the kale and allow it to wilt. Lightly season the veggies with salt & pepper. If you’re using cheese add it now and mix it all up.
- Prepare a muffin tin with 12 baking paper liners. Add the veggie mixture to the bottom of the liners and press down so the base is nice and compact. The liners should be about half-way full. Next crack 1 whole egg over each veggie mixture. Add a dusting of salt & pepper to the top of each egg cup.
- Pop in the oven until the whites and yolks are no longer runny – should take about 20 minutes. They may puff up a bit and get some bubbles, this is not a problem.
- Allow to cool & enjoy! Store leftovers in the fridge for 3 days.