The Egg Debate – Let’s Get Crackin’
The debate goes on whether eggs are good for you or not. Simple truth is they are packed full of protein, vitamins and minerals.
Eggs are cheap, easy to acquire, easy to cook, and to top it off they taste fantastic and can be used in all sorts of recipes and dishes. If you own chickens and can harvest their eggs, that would be the best. For city dwellers, choosing farm fresh or Omega-3 eggs may be a better nutritional choice.
Take a look at this recipe with lots of veggies, cooked with a little coconut oil and made in a muffin tins, you can have tons of fun making different blends and refrigerate for the week.
These egg cups are also low carb and ketogenic friendly. Leave out the cheese for a dairy free and paleo breakfast and you’re good to go.
- 10 large eggs
- 1 – 1 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Whisk them together in a large mixing bowl. Add any other seasonings you like.
Chop up your favorite combo of veggies and proteins and mix until combined.
Divide evenly among muffin cups (about 1/2 – 2/3 cups full) and sprinkle with any additional toppings. Grease the muffin tins with a little coconut oil.
Pop these in the oven at 400 F for about 8 – 10 minutes (check with toothpick) and once cooled, you can store them in bags or glass containers.
Healthy Fun combinations:
- Broccoli and Cheddar cheese or any cheese you like
- Buffalo Chicken – add a little buffalo sauce and green onions
- Ham and Cheddar Cheese – add a little garlic or onion powder or mustard
- Kimchi and Ham/bacon – add a little kimchi, diced red pepper, and ham or crumbled bacon
- Jalapeno Poppers – jalapeno peppers, cream cheese, garlic, bacon
- Mushroom, Pepper and Spinach – mushrooms, green pepper, spinach, smoked paprika, chili powder, parmesan cheese
- Sun Dried Tomatoes and Spinach – dried tomatoes, spinach and a little fresh basil