Buffalo Egg Cups
Hands down one of the most common requests I receive from clients is more breakfast ideas. Because it is a meal that is often rushed or is happening in a half-asleep stupor we can often fall into a rut. We have all been there on the never-ending smoothie train or nothing but oatmeal for months on end before the idea of having your normal breakfast again is just so boring you would rather just skip it!
Instead of skipping your first meal of the day out of boredom try spicing up (pun intended) your morning with one of these delicious egg cups.
These little breakfast egg cups are probably one of my top three fav breakfasts. They are super simple to make and quick to grab and reheat on our busy mornings.
Ingredients
8 eggs
4 egg whites
1 cup full-fat coconut milk (from a can)
1/2 cup franks red hot
2 cups shredded spinach or kale or swiss chard
4 scallions, whites and light green portion finely diced
1 sweet potato, peeled and diced
Directions
Preheat oven to 375.
Microwave diced sweet potato for 2-3 minutes. Then allow it to rest.
In a large mixing bowl beat together eggs, Franks Red Hot and coconut milk. Once combined fold in spinach and onion.
Layer the bottom of each muffin cup with sweet potato. Alternatively, if you don't have a silicone muffin tin grease up a 9x13 casserole dish and just make one large casserole instead.
Pour egg mixture over top of sweet potato, dividing evenly.
Cook for 30-40 minutes until the center isn’t giggly anymore and enjoy, allow them to cool 5 minutes before removing them from the muffin tray.
*Although silicone muffin trays are much easier to clean up, and help pre-portion out your breakfast for a bit less thinking they are not necessary. If you are going to use a traditional muffin tray I strongly recommend using muffin liners to help with clean up.
