Egg Cups for Breakfast

I absolutely love my Chicken Eggs! I was so worried when my food sensitivity test came back saying that I had high sensitivity to eggs. Thank goodness it was just hormone injected, factory farmed eggs. I adore my Orpington Chickens. They are so beautiful, calm, and somewhat sweet in nature. They also produce the most plentiful and highly nutritious eggs for our family to eat. So much protein packed in such a tiny bundle! Eat the entire egg! Whether it be scrambled, poached, over easy, sunny side up, hard boiled, soft boiled…you get the picture. In my house we love having frittatas, and the mini version egg cups. They freeze nicely and are so versatile, it’s hard to find a reason to not keep them in rotation in our house.

EGG CUPS

Depending on your add-ins this recipe can make 10-15 egg cups. (possibly more!)

Ingredients

6-8 Eggs (use fresh or pasture-raised organic)

1/4 Tsp Pepper

1 Garlic Clove Minced

1 Green Onion (white & green parts)

1/4 LB of Animal Meat Protein (Optional)

1/4 Cup of Peppers (My kids love Red Bell)

1/4 Cup Parmesan Cheese (If preparing Dairy Free Omit & add 1/2 Tsp Salt)

2 TBSP Fresh Herbs (I use parsley & thyme)

The How To

Set Oven to 375 degrees

Prepare cupcake tin by spraying or coating each mold with olive oil or avocado oil.

Crack eggs in large bowl and whisk.

Add all other ingredients and mix together.

Fill each cupcake mold 1/2 to about 3/4 full.

Bake for 10-15 minutes. Check after 10. Make sure eggs are set in the middle (not liquid).