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Egg Cups

January 22, 2009

This is a perfect recipe for breakfast…or anytime!  It’s great for when you have guests for breakfast too, because it makes so much at once.    They also re-heat well, if you want to make a dozen in advance and save them for later!

Egg Cups

Preheat oven to 375.

12 farm-fresh eggs
12 slices turkey bacon – such as Applegate Farms
Onion – diced
Red bell pepper – diced
Zucchini and/or yellow squash – diced
Carrots – diced
Spinach – chopped
Coconut milk or regular whole milk
Salt & pepper

Sautée vegetables in a pan with butter, olive oil, or coconut oil until they’re nice and soft and the onions are translucent.  (You can use any veggies you like; these are just the ones we’ve tried!)  Cut each piece of turkey bacon in half and then criss-cross each of the two halves in the bottom of each muffin cup so it forms an “x” in the bottom of the cup.  Add a generous scoop of the sautéed veggies to each cup on top of the turkey bacon.  Then crack one egg into each cup so it sits right on top.  It’s OK that the egg white will run down into the cup.  For extra creaminess, add about 1 tbs. of coconut milk on top of each egg cup.  You can even sprinkle some salt & pepper on top or any other spices you like, or raw chopped herbs!

Bake at 375 for 14-18 minutes depending on your oven.  Some people prefer the egg yolk to be runny or gooey, so just watch it until the egg is cooked how you like.  Enjoy!

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