Veggie Egg Cups
These Veggie Egg Cups are a simple and healthy breakfast to make ahead of time that are 21 Day Fix approved!
- 12 eggs
- 1 cup chopped kale
- 24 grape tomatoes halved
- coconut oil
Preheat the oven to 350 F. Grease a cupcake tray with coconut oil so that the egg cups slide out easily.
Drop one egg into each of the 12 cupcake trays and beat the egg so that the yolk is broken within the cup.
Equally distribute the chopped kale into the 12 cups. Add in 2 grape tomatoes halved to each cup. Gently mix the egg mixture in each cup.
Bake at 350 F for 10 - 15 minutes.
Serve warm or store in an airtight container to warm up in the microwave as an easy and healthy breakfast.