So, I’ll be honest I only wake up about fifteen minutes before my first zoom class of the day at the earliest. That leaves just enough time for me to brush my teeth, go to the bathroom, and make some toast. What I have realized is that I hate starting my day with some sad toast but I also did not want to try starting my days any earlier. So I decided to make one of my stepmom’s staples from my childhood and make it healthier. We always used to eat these in the car in the mornings on the way to school because they were easy to quickly heat up and they feel like a real breakfast rather than just a bagel or something similar. The only difference between mine and hers is that mine are packed full of veggies and the ones I ate as a child were often packed full of cheese and ham.
I started by chopping up about on third of a large zucchini into as small of pieces as possible. I started cooking this right away as it takes the longest to soften. I cooked it on low heat covered.
Next, I did the same with four mushrooms.
Next, was one and a half roma tomato. At this point my zucchini was softened enough that I added my mushrooms and tomtos.
And finally, I chopped up three leaves of kale.
I cooked my vegetables until they were soft enough that I wouldn’t have to worry about hard veggies in my egg cups.
I added all my cooked veggies, my kale, and five eggs into a bowl and mixed it around. To season I added just some salt, pepper, and red pepper flakes.
Once everything was mixed I used cooking spray for my muffin pan and put my mixture into the pan.
I then cooked them in the oven at 375 degrees and waited for about 15 minutes until they were a little golden brown on the top.
For serving, I served two egg cups with half an avocado and some franks hot sauce right on top.
These egg cups reminded me of my childhood but didn’t make me feel heavy the way the ones from my childhood would have. They are so delicious, so easy to make, and so quick to heat up on rushed mornings.
Thanks to the mushrooms, zucchini, tomato, kale, and eggs my egg cups are packed full of: Vitamin C, Vitamin B-6, Vitamin K1, Potassium, Fiber, Vitamin A, Calcium, Iron, Magnesium, Cobalamin, Vitamin D, and Protein.
I definitely think this is the most nutrient-rich recipe I have tried and I am so glad to learn how good these little egg cups actually are because oh man are they ever delicious!
That’s all for this week! Thanks for reading!
All photos taken by myself.
