When I have enough time to make egg cups (see my lazy egg cups recipe) with chopped veggies and extra love, I do! Tonight I made two different types of egg cups, one with prosciutto and the other without. These are perfect for those who meal prep and need quick easy breakfasts in the morning. This receipt is whole30 compliant and you can always add other vegetables or cheese if you would like.

  • 12 eggs
  • 1 – 16 ounce carton of egg whites
  • 1/2 cup diced onions
  • 1 cup of chopped green bell peppers
  • 1/2 cup of chopped red bell peppers
  • 1 cup of chopped mushrooms
  • 1 – 2 cups of fresh spinach
  • 12 slices of prosciutto
  • 8-10 grape tomatoes sliced in half
  • 1 tablespoon of olive oil
  • Coconut oil spray for cupcake/muffin/brownie pans
  • Salt, pepper, garlic powder, onion powder, paprika, Herbes de Provence, Bajan pepper sauce to taste
  1. In a sauté pan, add olive oil and onions and sauté until onions are nice and brown.
  2. Add in bell peppers and mushrooms until they soften.
  3. Add in spinach until it’s wilted. Add in a little salt and turn off stove.
  4. In a large mixing bowl, add the eggs and egg whites. Add all other seasonings to taste. Herbes de Provence is my new favorite seasoning and it adds the perfect herbed taste to any dish.
  5. Fold in the veggies and let sit as you prepare the cupcake/muffin pans.
  6. In the 12 cupcake/muffin pan spray with coconut oil. Take a slice of prosciutto and line each section of the pan. For the non-prosciutto pan, just spray with coconut oil.
  7. With a soup ladle add in the egg mixture into each section. Place half of a grape tomato on each egg cupcake.
  8. Bake for 20-30 minutes and until the eggs are thoroughly cooked. Depending on the type of pan you use, the eggs will cook faster or slower. For example, the brownie pan I used will cook faster than the cupcake pan.
  9. Once the eggs are thoroughly cooked, you’re done!

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