Bikini Competition Ready Paleo Green Egg Cups
Green eggs and ham have nothing on this one.
Although, this is green eggs and you could certainly add ham…
But if nothing else, these are absolutely delicious and even more absolutely cute.
Plus, when you’re baking these little egg cups, they puff up like crazy, overflowing in their muffin tin and once you take them out of the oven, they deflate some (see above photo!)… making these awesome to watch (bake) and a science experiment gone really right.
Did I mention these are high protein, moderate fat (we love fat! FAT loss loves fat!), low carb and totally on the bikini competition diet regimen.
Some of the best and easiest things for on the go, slimming down, portion control, and a cute meal!
I’m in love…
Paleo Green Egg Cups
Makes 6-8 egg cups
- 6 eggs
- 1 1/2 cups greens (kale, spinach, chard, etc.)
- 2 sausages links, pre-cooked (chicken, pork, turkey, etc.) or bacon, pan fried and cooled
- goat cheese, feta, shredded cheddar, dairy free cheese or similar crumbly cheese (optional but delicious)
- Optional: 1 cup diced veggies such as mushrooms, zucchini, shredded carrot, etc.
- Optional: red pepper flakes, garlic powder, salt, pepper (depending on your taste!)
Preheat oven to 400 degrees and lightly grease a muffin tin or prep your favorite silicon baking cups.
Cook sausage and/or bacon (if needed) and cut into small, bite-sized pieces. Set aside.
In a blender, add eggs and greens and blend for 30 seconds on high until frothy and smooth.
Add sausage/bacon, crumbled cheese, diced veggies, pepper flakes, salt, pepper, seasoning, if using, to the blender eggs – do not blend this! By hand with a spoon, mix slightly to cover and combine. (use the blender container so you don’t have to dirty another bowl 😉 )
Time to fill the cups!
Fill each muffin tin to the top with the egg, meat, cheese mixture. Allow to settle slightly and top off cups with any remaining egg mix.
Bake in the oven for 15 minutes.
Remove from oven and eat! Allow any remaining egg cups to cool out of the muffin tin and store in a covered container in the fridge or freezer.
I tend to triple this recipe and will store extras for great grab and go!