Mushroom & Kale Egg Cups
I think I am becoming the Queen of Egg Cups at this point. I’ve been eating these on weekdays for about one year and this is my third egg cup recipe. Why do I love them so much? They are so simple to make and are such a quick and easy Whole30 compliant breakfast during the week. What I particularly love about this recipe is that it’s loaded with veggies, so you’ll get your protein and veggies first thing in the morning.
Ingredients:
12 large eggs
10 ounces of mushrooms (cremini or button), chopped into 1/2 inch pieces
4 cups chopped kale
4 tablespoons olive oil, divided
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions:
Preheat oven to 350°.
Crack the eggs into a large bowl and whisk them until well combined.
Heat large skillet to medium heat. Add 1 tablespoon olive oil. Once hot, add mushrooms to the pan and sauté until soft and lightly browned, about 7 minutes. Once the mushrooms are done, add them to the bowl with the eggs.
Next, add the remaining 3 tablespoons olive oil and all of the kale to the pan and sauté until wilted, about 5 minutes. Add garlic to the pan with the kale and sauté one minute more, then transfer to the bowl with the mushrooms and eggs.
Add the salt and pepper to the bowl with the eggs and veggies. Stir to combine.
Lightly grease the cups of a 12-cup muffin tin. Evenly distribute mixture among the 12 cups, about 1/3 cup of mixture per cup (each cup should be nearly but not completely filled). Bake until firm and lightly browned, about 25 minutes.
Servings: 6
Total time: 40 minutes
*Tip: let these cool completely in the fridge and individually wrap them in aluminum foil for breakfast on the go. You can reheat them in the microwave for 30 seconds.
