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Tuesday, July 16, 2013

Cooking: Low-Carb Egg Cups

These were inspired by a post at Simple Delights, stumbled upon by way of Pinterest. I decided to add a slice of tomato and some spinach leaves to the bottom, and used chives from the garden. I also used sliced turkey breast instead of ham, but both work beautifully.

You could fill a 12-cup muffin tray, but I have individual silicone cups (well that just sounds wrong) so just made enough for breakfast.

1 egg per muffin cup
1 slice turkey or ham per muffin cup
1/3 cup shredded cheese
1/3 cup chopped green onions or chives
1 slice tomato per cup
approx. 3 leaves baby spinach per cup
salt and pepper to taste

Preheat the oven to 400F. Spray each muffin cup with cooking spray (I use canola oil in a pump spritzer). Lay a slice of turkey ham in each hole creating a little cup. Lay one slice of tomato at the bottom, on top of the meat, and top the tomato with spinach leaves. Crack one egg into each cup; sprinkle with salt and pepper, and onions or chives.

Bake for about 11 minutes, then add cheese on top and bake for another 1 to 2 minutes.

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