These egg cups are easy to pre-make for work week breakfasts, or make serving a crowd at the cottage a little less stressful. Simply increase ingredients incrementally until you reach your magic number.
Recipe serves two in large ramekins. If preparing in a muffin tin, this recipe below will make six muffins, but you are getting less protein per serving. You may want to eat three (and that's o.k.).
1 1/2 tsps Coconut Oil
2 cups Broccoli (cut into small florets)
2 tbsps Unsweetened Almond Milk
Sea Salt & Black Pepper (to taste)
1/2 tsp Nutmeg
1/3 cup Feta Cheese, crumbled (and optional)
Preheat oven to 350. Grease ramekins (or muffin tins) with coconut oil and set aside.
Bring a medium sized pot of water to a boil. Add broccoli florets and cook until bright green (about 5 mins). Transfer cooked broccoli to a cutting board, dry with a paper towel and chop finely.
In a large bowl, whisk together eggs, almond milk, salt, pepper and nutmeg or any other spices you like. Next, stir in broccoli and feta. Mix well.
Place ramekins on a baking sheet. Pour broccoli and egg mixture into ramekins, dividing it evenly. Be sure to leave some space at the top as the eggs rise as they bake.
Bake for 30 minutes or until golden brown. Remove from oven. Enjoy them while they are hot! If you aren't eating them right away, let cool and store covered in fridge.