Go Back
Print
Basic Egg Cups

Basic Egg Cup Recipe

This is a very basic simple, nutritious, delicious, and economical recipe for the first 28 days of Evolv Health Total Reboot program.

Course Breakfast
Cuisine Canadian
Keyword Eggs
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12
Author Valerie Lugonja

Ingredients

Ingredients per Serving or Cup

  • ½ teaspoon Coconut Oil
  • 1 large know-your-farmer GMO free and organic egg
  • 1 ounce cheddar cheese grated

Optional Ingredients for 6 cups

  • 2 Tablespoons GMO free and organic peppers diced (one teaspoon per cup)
  • 2 Tablespoons GMO free and organic onion diced (one teaspoon per cup)
  • 1-2 Cloves GMO free and organic garlic minced (one pinch per cup)
  • 6 GMO free and organic mushrooms diced (one per cup)
  • 2 Tablespoons GMO free and organic tomatoes diced (one teaspoon per cup)

Instructions

Instructions for Preparing Egg Cups

  1. Pre-heat oven to 400˚F

  2. Prepare muffin tin by inserting a paper cup or grease each cup with ½ teaspoon coconut oil (paper cup works best as egg tends to stick to muffin cup)

  3. If using optional ingredients, divide evenly into each muffin cup

  4. Whisk eggs and seasonings together and divide evenly into muffin cups

  5. Individually weigh shredded cheese and add to each cup; stir to combine

  6. Bake 13-14 minutes

  7. Remove from muffin cup and cool on wire rack

Instructions for Storing or Freezing Egg Cups

  1. Enjoy when warm or store in air-tight container in the fridge for two to three days

  2. If storing longer, freeze in labelled and dated ziplock freezer bags, double-wrapped, for 4-6 weeks; reheat frozen egg cups or thaw in the fridge overnight