Greens + Squash Egg Cups {Whole30 + Vegetarian}
Including a serving of fresh greens, a little bit of healthy starch, and protein, these Greens + Squash Egg Cups are the perfect all-in-one breakfast or snack.
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.
Tried this recipe?Let us know how it was!