Tomato Zucchini Egg Cup
Egg cups are a quick and easy solution for breakfast and packing into school or work lunches.
Servings: 3
Calories: 134kcal
Ingredients
- 1 large tomato
- 1 small onion
- 1 small zucchini
- 2 tablespoons parsley finely chopped
- 1 teaspoon kelp powder
- 1/4 teaspoon ground black pepper
- 12 whole eggs
- shredded cheese optional
Instructions
- Preheat the oven to 350 °F.
- Grease a 12-cup muffin pan.
- Thinly slice tomato and place one slice in the bottom of each cup. Thinly slice the onion and place rings on top of the tomato. Slice the zucchini to a medium thickness and layer on top of the onion.
- Sprinkle the parsley evenly between all cups. Season with kelp (or salt) and ground black pepper.
- Crack an egg in each cup so that it covers the vegetables or whisk all 12 eggs in a medium mixing bowl and pour evenly over each cup.
- Sprinkle optional cheese on top of each egg cup.
- Bake for 12-15 minutes, until the egg is cooked through and the middle is set.
- Serve hot or cool on a wire rack to prepare for a packed lunch. Store leftovers in the fridge or freezer.
Notes
Substitute salt if you do not have kelp on hand.
Nutrition
Serving: 4muffins | Calories: 134kcal | Carbohydrates: 8g | Protein: 28g | Fat: 24g | Saturated Fat: 1g | Sodium: 14mg | Fiber: 6g | Net Carbohydrates: 2g
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