Veggie Egg Cups
These Veggie Egg Cups are a simple and healthy breakfast to make ahead of time that are 21 Day Fix approved!
Servings 0
Ingredients
- 12 eggs
- 1 cup chopped kale
- 24 grape tomatoes halved
- coconut oil
Instructions
- 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.