These are such a beautiful breakfast, warm from the oven with a handful of berries on the side.
Or you can make a bunch in advance and keep refrigerated. Either reheat or eat cold on your
way out the door. We make a lot of these muffin cups at a time to feed our big eating families
but if you only want to make a couple or a few, that is just as easy. Enjoy 2 or 3 for a serving,
depending upon your breakfast appetite.
This recipe is found on page 329 in the “Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts” section of the Trim Healthy Table Cookbook.
Eggalicious Muffin Cups
Description
PEARL CHATS: My twelve-year-old daughter, Autumn, makes these for the whole family about once a week and we all love them . . . so cute and tasty! Two or three of these warm from the oven with a handful of berries on the side makes a beautiful breakfast. (Although my teenage sons eat three or four at a time and a bunch of sprouted grain toast for a Crossover, so if you have a big eating husband, two might not be enough.) Or you can keep these refrigerated and either reheat or eat cold on your way out the door. This recipe is found on page 329, in the "Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts" section of the Trim Healthy Table Cookbook.
2 Muffin Cups or Make As Many As You Want
Ingredients
Instructions
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Preheat the oven to 350°F. Spray 2 cups of a muffin tin with coconut oil.
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Place a slice of deli meat in each cup and push them in. The meat will be the base and sides of your “muffin.” Crack an egg into each cup and sprinkle with the seasonings. Bake for 18 to 20 minutes if you want the eggs to be slightly soft and delicious on top (our favorite way) or bake for 20 to 25 minutes if you want firm eggs.
Note
Intro Continued........
You can choose how many you want to make. Autumn makes lots at a time to feed our big eating family, but if you only want to make a couple or a few, that is just as easy. The ingredients listed above are for making just two muffin cups.
