Have a high protein breakfast ready to go before you even wake up! These egg cups can be made in advance and stored in the fridge for a quick breakfast on busy mornings.
Recipe makes 6 egg cups.
Ingredients
1 leek, finely chopped
1 tablespoon olive oil
1 leek, finely chopped
1/2 cup ricotta
5 eggs
1/2 cup peas
1/2 teaspoon salt
1/4 teaspoon dill
1/2 teaspoon fresh parsley, finely chopped
pepper to taste
Directions
1. Preheat oven to 400F and lightly grease a 6-cup muffin tin.
2. In a saute pan, add oil and leeks and cook on medium heat until soft.
3. Combine all ingredients in a bowl. Divide into the 6 egg cups, filling only 3/4 of the way up.
4. Bake for 12-14 minutes or until the eggs have set.
Egg cups can be stored in an airtight container in the fridge for a few days. To reheat, warm in the microwave.
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