Sundried Tomato & Vegetable Tortilla Egg Cups

Sundried Tomato & Vegetable Tortilla Egg Cups

gluten free, dairy free, nut free

These individual baked egg cups are a perfect start to your day. Filled to the brim with vegetables . Customize  to your liking and include any vegetables of your choice. Freeze them and pop into a toaster oven for a quick protein packed breakfast!

 

Recipe by. Susanna Deering, RHN

 

Makes 12 egg cups

 

9 eggs (preferable organic or free range eggs)

⅓ cup chopped sundried tomatoes packed in oil

2 cups of vegetables of choice:

mushrooms, peppers, onions, zucchini, broccoli

2 handfuls of greens of choice chopped (kale, spinach, swiss chard)

fresh or dried herbs of choice:

oregano, basil, parsley

1 tsp natural sea salt

freshly ground black pepper

2 large tortilla shells ( or 6 small shells) (Gluten free is sensitive)

 

  • Preheat oven to 350 degrees
  • Grease muffin tin well with coconut oil or a good nonstick cooking spray
  • Chop up all the vegetables
  • Crack the eggs into a large bowl and whisk together. Add vegetables to the egg mixture along with herbs and spices
  • Tear tortilla shells into pieces and place in a muffin tin to cover bottom and sides of each cup (don’t worry if it’s not perfect, the egg mixture will fill in the spaces)
  • Pour egg and vegetable mixture evenly into each cup
  • Cook for about 20-25 mins, remove from oven and let sit until cooled
  • You can freeze these to have on hand for a quick breakfast, just place in a toaster oven until warm and enjoy!