- Dozen Eggs
- 1/3 cup coconut milk
- 1 1/2 tablespoons Trader Joe’s Everything but the Bagel Seasoning
- 3 artichoke hearts, chopped
- 1 Red Bell Pepper, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons shallots, minced
- Gouda cheese, grated
- Sharp cheddar, grated
- 2 handfuls fresh spinach
- 2 muffin pans
Servings: 24 • Prep Time: 15 Minutes • Cook Time: 15 Minutes
The key to any healthy lifestyle no matter what “diet” you choose is preparation. One of the easiest “go-to” snacks on a low carb lifestyle is eggs. You might enjoy eating eggs three times a day and never struggle with it becoming boring or mundane, but that is not the case for me. I like eggs, but I have to have variety. I am always trying to find new ideas to make low carb snacks easy, accessible and delicious. I also try to use all of my fresh produce before it goes bad. Learning to shop multiple times a week and only buying what I need helps a lot, but produce still accumulates and needs to be used quickly. A great way to utilize all of your fresh produce or vegetable leftovers is to create egg casseroles or egg cups. So I cleaned out my fridge and made these delicious egg cups! Yummy and convenient!
First, prep all of my veggies, grate your cheese and crack the eggs into a medium bowl. Add salt, pepper, and Trader Joe’s Everything but the Bagel Seasoning to your egg mixture. This seasoning will ignite your taste buds! It tastes exactly like the name and has quickly become a staple in my spice drawer. Add coconut milk to the eggs and whisk thoroughly. Once the eggs mixture is blended start adding in your veggies. Whisk after adding each ingredient. Whisking frequently will make your egg cups light and airy. Spray your muffin pans with non stick cooking spray then lay your spinach in the bottom to make a crust.
Carefully pour the egg mixture into the muffin pans. Fill the Muffin cups halfway to ensure your egg cups won’t overflow or puff up when baking.
Some of the spinach may float to the top, but thats okay! Use a spoon (or your finger) to put push the spinach back in place. Tap the bottom of the muffin pans on the counter to remove any air bubbles and to pack in the veggies. Place in a 350 degree oven for 15 minutes or until cooked through.
Allow to cool then remove egg cups from the muffin pan. The egg cups should easily slide out of the muffin pan. Serve immediately or put them in refrigerator containers for easy snacks throughout the week.
This recipe is so versatile. You can add meat, other veggies, or experiment with different cheeses. You won’t get bored!
Be sure to tag me on Instagram with your own egg cup creation! Theresalwayslipstick910