Sun-Dried Egg Cups (Printable Version)
Simple egg muffins loaded with spinach, tangy sun-dried tomatoes, Parmesan, and basil. A fast, low-carb option perfect for mornings or prepping ahead.
# What You’ll Need:
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10 eggs, size large.
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1 tsp of fine sea salt.
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A quarter tsp of ground black pepper.
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1/3 cup of chopped sundried tomatoes.
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3/4 cup of finely chopped spinach.
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1/4 cup of fresh basil, minced.
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1 cup of grated Parmesan cheese.
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Extra Parmesan for sprinkling on top.
# Step-by-Step Guide:
01 -
Set your oven to 400°F and let it warm up.
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Grab a silicone muffin pan, silicone liners, or grease a regular tin with nonstick spray.
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Beat the eggs with the salt and pepper. Mix in chopped spinach, basil, tomatoes, and cheese.
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Spoon the mixture into muffin slots until about 2/3 full. Sprinkle a little Parmesan on top.
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Place in oven and bake for 12-15 minutes, or until firm to the touch.
# Additional Notes:
01 -
Awesome for planning meals ahead.
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Freezes well for later.
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Fits in keto-friendly eating.
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Packed with protein to fuel your day.
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Super easy to tweak the flavors.
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Keeps in the fridge for up to 4 days.