Wow! Guys, it has been a MINUTE since I sat down to write a recipe blog. Why? Well, another cross country move, COVID, CJ, the list goes on and on and on. With that said, September is a time to press reset and get back into a routine. For me, that means more meal prepping and finding ways to sneak veggies into toddler meals.
These insanely, surprisingly salty-sweet, protein packed egg-cellent egg cups are so easy to make that you may want to consider making a double batch on your first go around. I love egg cups because they are a grab and go breakfast or one that can be added to a wrap or your favorite greens. The entire recipe takes less than 30-minutes and I hope you enjoy every bite!
Ingredients:
10 Eggs
2 Chicken Apple Sausages
1 Small Apple
1 Small Sweet Potato
1 Small White Onion
1/2 C Chopped Spinach
2 Tbsp Coconut Oil
1/4 C Chicken or Veggie Stock
1 tsp Cinnamon
1/3 C Cheddar Cheese
1/4 C Milk (I used Ripple Pea Milk)
Dash of Salt and Pepper
Directions:
Preheat oven to 350 degrees.
Chop all veggies and add onion and sweet potato to coconut oil in pan over medium heat. When they begin to soften, add apple and pre cooked sausage and cook down for 3 minutes. Add stock to completely cook veggies through and turn to medium heat. Cover until veggies are soft. Add chopped spinach until wilted and salt and pepper to taste.
In a large bowl add eggs, cinnamon, milk and cheese. Add vegetable mixture and whisk everything together.
Grease a muffin tin and pour egg mixture 3/4 full. Bake for 20-25 minutes or until firm to the touch. Enjoy!