I had plans I tell ya! Plans!!! Seven back to school recipes all before August 1. Well, I made most of them and they were super yummy (ok, I shouldn't have even typed those words together in the same sentence - super yummy)...but they were. I made spring rolls, lentil soup, bar-b-que chickpea sandwiches and flat bread veggie pizza. But each time I cooked we ate everything before I could pull out the camera. So, my quest begins again.
Here's the first step toward making good on my goal.
These egg cups are
Make a batch on Sunday night and you have Monday and Tuesday breakfast taken care of...if you don't eat them all Sunday night. :-)
It's one of the easiest recipes ever...mix a bunch of yummy fresh vegetable with eggs and ta da!
Kale & Mushroom Egg Cups
2 Cups Packed Kale
2 Teaspoons EVOO (Extra Virgin Olive Oil)
2 Cups Shiitake Mushrooms
2 Tablespoons Sun Dried Tomatoes (packed in herbs and olive oil)
2 Pinches of Pink Sea Salt
1/2 Teaspoon Spanish Paprika
5 Whole Eggs
5 Egg Whites
Optional: broccoli sprouts and goat cheese
Preheat the oven to 350 degrees.
Place EVOO in a sautée pan, add kale, mushrooms, tomatoes, sea salt, and paprika for approximately three to four minutes until the kale and mushrooms are slightly wilted. Allow the vegetables to cool for approximately four to five minutes. Place the mixture in a separate bowl and add your eggs. You want to make sure the eggs don't cook before you place them in the oven so make sure your vegetables are cool.
Spray muffin pan with a light cooking spray. Place the egg mixture evenly in a muffin pan; you should be able to make 12 egg cups.
Bake for 15 minutes. If you want to add sprouts and cheese do it as soon as you remove them from the oven so the cheese can melt. Let the egg cups cool.
You can serve after they have cooled or store them in an air tight container for up to two days.
To Reheat: Loosely wrap in a lightly damp paper towel and place in microwave for 10 seconds. If you need to warm them more, do it in five second increments.