Greens + Squash Egg Cups {Whole30 + Vegetarian}
As I teased on Instagram a few weeks back (or maybe longer, I cannot keep track!) we have been working on a new egg cup recipe. We love our Sweet Potato Egg Nests a whole bunch, but of course we crave new flavors. Knowing not everyone wants a meat cup either, we experimented with other vegetarian options. Wanting to incorporate greens in some fashion as well, this is a perfect way to put it all together. Greens + Squash Egg Cups are the perfect all-in-one breakfast or snack.
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Greens + Squash Egg Cups {Whole30 + Vegetarian}
Fun fact: all of our Seriously Simple Recipes are shot and edited on an iPhone. This post includes the first photos from Dawn’s iPhone X.Â
Our first Seriously Simple Recipe of 2018 is here! Bonus that it just so happens to be super healthy, and compliant with numerous January challenges.
We have become weekly meal prep masters, if I do say so myself. Before we started our Whole30 + AIP resets on January 1st, I spent the better part of a day organizing recipes, creating a meal plan, and writing up shopping lists for the next 4 weeks. At least my slightly neurotic planning talents come in handy in some capacity.
Thankfully, it is completely feasible to power through Planning 30 Days of Meals In One Day. Yes, you can do it too! Read through the full post where I give you all the tools you need to make this happen.
Because without a plan for our elimination challenges, we would have failed. No exaggeration here either, we literally would only make it a few days. Especially after coming off the sugar overload that is the holiday season.
How do I know, you may ask? Because I tried to wing an elimination diet in the fall. I managed to make it 3 weeks somehow. But after that I failed miserably. Womp womp.
Now that I learned my lesson, I am using that knowledge to set us up for success this time.
And here we are, nearly complete with our 30 day challenges, and we are killing it.
Sure, we have to dedicate a lot of time to preparing every little thing from scratch, and that has taken some getting used to. Regardless of changing our routine and daily habits, eating this clean, and this smart, is really incredible.
The mental and physical changes we are seeing push us forward, and have us excited for what’s to come.
Regardless if you are doing a January challenge or not, these egg cups are a great option to add to your rotation. Perfect for on the go meals, as a snack if you are running out the door, or to add to a larger meal.
Like all our recipes, and Seriously Simple dishes in particular, it is of utmost importance to use the highest quality ingredients. Purchase organic greens if possible, use homemade squash, and the eggs should be the best you can get your hands on. Not so subtle hint: get pasture-raised eggs.
Pastured eggs contain much higher nutrients than the grain-fed, cage-ridden, unhealthy counterparts you find at the supermarket. We highly recommend any of the varieties from Vital Farms. In the Chicago area you can find this brand at certain Jewel, Meijer, and Whole Foods locations.
Whatever you choose, we know you will love these low-carb, vegetarian, Whole30, and Paleo egg cups. Plus, just look at all that color.
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Greens + Squash Egg Cups {Whole30 + Vegetarian}
Equipment
- Muffin tin
Ingredients
- Coconut oil ghee, or grass-fed butter, for greasing
- 1 bunch Swiss Chard
- 1/2 cup leftover mashed or puréed roasted squash or sweet potato or canned squash purée
- 6 pasture-raised eggs
- Salt and pepper
- Red pepper flakes optional
Instructions
- Preheat oven to 350 degrees.
- Grease 6 muffin tins generously with fat or oil of choice, and set aside.
- Wash chard leaves and pat dry. Then select 6 medium to large leaves from your bunch.
- Tear off the top half of medium-sized leaves and the top third for large leaves. Fit each piece of chard into muffin tins creating a boat to hold your eggs.
- Add 1-2 tablespoons of mashed or puréed squash or potato in the bottom of each chard boat, pressing down lightly.
- Crack an egg into each boat, then top with salt, pepper, and red pepper flakes if using.
- Bake in oven for 15 minutes for a softer egg and up to 20 minutes for a firmer egg.
Notes
- If you don't have access to Swiss Chard, use a handful of spinach instead. Just make sure and form the leaves around the bottom and up the sides of each muffin tin.
- If you don't have access to fresh greens, use frozen instead. Defrost slightly in the microwave, squeeze out the excess moisture, then smash the leaves into the bottom and up the sides of each muffin tin.
