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Ham, Basil, and Veggie Egg Cups
Bake, refrigerate, and eat all week long! These egg cups make a nutritious on-the-go breakfast for busy mornings.
- 1 dozen eggs
- 3 tbs. unsweetened coconut milk
- Salt and pepper to taste
- 1/2 cup red bell pepper, chopped
- 1/2 cup fresh mushroom, chopped
- 4 tbs. fresh basil, chopped
- 6 slices nitrate-free deli ham
Preheat the oven to 350 degrees F. Spritz a muffin tin (with 12 cups total) with olive or coconut oil cooking spray.
In a bowl, crack six eggs. Add the coconut milk and salt and pepper to the bowl. Add the chopped bell pepper, mushrooms, and two tablespoons of basil, and stir to combine. Pour evenly among six muffin cups.
In the remaining six muffin cups, place a deli ham slice into each muffin cup so it forms a small bowl. Crack one egg into each cup and sprinkle with the remaining two tablespoons of basil.
Bake for 20 minutes.
Cool and store in glassware. Each serving includes one egg cup with the veggie mix, and one with the ham.
Tip: These recipes provide a lot of room for flexibility. If your flavor preferences are different from what’s listed above, feel free to substitute something else that’s similar. Don’t like mushrooms? Try spinach in your egg cups instead.
For more quick and healthy breakfast ideas, see “5 Healthy On-the-Go Breakfasts.”
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