I love having these cups in the morning on the go, or for an afternoon snack, or even as a light lunch or dinner on top of a hearty salad filled with hemp seeds, pumpkin seeds, avocado, and anything else you love! I tend to eat the egg muffin cups cold, but you can totally re-heat them in the oven either under the broiler for just a few minutes (watch, as they will burn fast) or at 350 for 5 or so minutes. They will last about a week in the fridge and it ends up making roughly 12 cups! They are also perfect if you are following a paleo diet and are whole30 friendly!

They are also the perfect way to get extra veggies in the morning without even realizing it, but you can also add meat into the cups as well for extra protein as well as any spices! Whenever I am making these, I also separate out the vegetables so each cup is different, that way, I never get bored with them! Each egg has a different variety! I've made these before on my blog, here, but with different ingredients. 

This time, I added sea salt cinnamon roasted butternut squash, kale, and tomatoes for the vegetables. For the spices I used nutritional yeast, pink sea salt, pepper, turmeric, cumin, and chopped in fresh basil leaves. 

NOTE: I also, pre roast all of the vegetables that I want to add in the egg muffin cups, but it isn't completely necessary for softer vegetables like zucchini, tomatoes, or broccoli if you cut them into smaller pieces! I would suggest cooking up anything such as garlic cloves or onions in you are going to add those into the egg as they will not cook as much while the eggs are baking in the oven! Pre roasting the veggies also, saves a bunch of time when I make them, unless I make the egg cups during meal prep! 

Here is what you need:
Yields 10
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

10 eggs
Coconut oil or olive oil
Spices of choice
Vegetables of choice:
 *I would suggest about 2-3 cups of roasted vegetables, chopped. (Any leftovers use as a side or for another meal!)

What you need to do:

Preheat the oven to 350 degrees.

Generously grease a muffin tin with coconut oil or spray. This is important or the eggs will stick to the pan!!

In a large mixing bowl, crack all of the eggs into the bowl and mix (if you want to do a mixture of eggs and egg whites, that will work)

Add your seasonings to the egg mixture and mix until well combined. NOTE: If you want all your egg muffin cups to have the same vegetables, add them to the egg mixture before pouring into the mufin tin. If, you prefer to have different vegetables in each muffin cup,  pour the egg mixture into the prepared muffin tin then add the vegetables of your choice into each tin.

Pour the egg mixture into the muffin tin filling each cup 3/4 of the way. If you decided to add the vegetables later, add them now.

Place the muffin tin in the oven and bake at 350 degrees for 20 minutes.

Let the egg muffin cups cool completely before removing from the pan.

Place the egg muffin cups in an airtight container and refrigerte for up to 5 days. You can eat them cold, but if you want to heat them up, place them back in the oven under the broiler for a few minutes or at 400 degrees for 5 minutes or so.