Easy Peasy Egg Cups

We all know that feeling of rushing out the door on a week day morning, getting into work to suddenly realize…….you forgot breakfast.
Again.

It seems all to often we are struggling to find time in the mornings, to prep and cook a hearty and wholesome breakfast to get our day started right.

If this sounds like you, have no fear because the Essence of G kitchen has got your back!
Easy, Peasy Egg Cups are perfect to grab and go, without the hassle of cooking, cleaning and taking the guess work out of trying to find a make shift breakfast at your desk this week!
Creates 9 Egg Cups


Calories: 61 per Egg Cup
F:
3.6 grams
C:
1 gram
P:
5.7grams

What You Need.
5 Eggs
1 Cup Spinach
1 Cup Tomato
1 Cup Mushrooms
1/2 Cup Smoked Salmon
1/2 Cup Almond Milk

What You Do.
Start by preheating your oven to 180.
Chop up the spinach, tomato, mushrooms and spinach into small cubes
In a large bowl, crack all five of your eggs and whisk together
Pour in your almond mylk and whisk again
Place in your chopped ingrediants and stir through
Grab out a muffin tin and line with individual squares of baking paper
NOTE: this is super easy and a lifesaver to remove the cups once cooked
Using a soup ladle, ladle out each portion of your egg mixture
Be sure to avoid filling the mixture to the top, these bad boys will rise slightly and we want to avoid them spilling over
Place in the tray in the oven for 20 minutes, or until cooked through and slightly golden on top
Take out, let cool and place in zip lock bags to freeze

Whack these bad boys in the sandwich press or zap in the microwave and you will have yourself a wholesome and delicious brekky.

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