Make-ahead baked egg cups with chicken, peppers, and greens — four days of grab-and-go breakfasts.
Ingredients
- 12 eggs
- 200 g cooked chicken, diced (optional)
- 1 bell pepper, finely diced
- 100 g baby spinach or chard, chopped
- 2 green onions, sliced
- 6 g sea salt
- Black pepper
- Olive or avocado oil, for the tin
Click an ingredient once it's in the bowl.
Method
- Heat the oven to 350°F and oil a 12-cup muffin tin well — eggs weld themselves to a dry tin.
- Whisk the eggs with the salt and pepper.
- Divide the chicken, pepper, greens, and green onion among the cups, then pour the egg over, filling each about three-quarters.
- Bake 18-22 minutes until just set and puffed; they deflate as they cool, which is normal.
- Refrigerate up to 4 days; reheat 30 seconds, or eat cold.
Notes
- Any leftover cooked meat works in place of the chicken — taco meat is very good in these.