Egg cups are quick, easy, and delicious- especially when you can use your farm fresh eggs! This recipe is perfect for busy parents, hungry kids, and everyone in between. There are so many amazing variations too!

• Ingredients

  • 7 whole eggs
  • 1 cup chopped portobello mushrooms
  • 1 cup chopped kale
  • 1 TBSP minced garlic
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1 tsp hot sauce
  • Salt and pepper

• Directions

  • Set oven to 300
  • In a skillet, add 1/2 cup water, mushrooms, and garlic. Cook for several minutes on high
  • Add chopped kale and mix until all water is evaporated, set aside
  • In a blender or food processor, add eggs, cheese, cottage cheese, hot sauce, salt, and pepper
  • Blend until foamy
  • Spray 12 muffin tins
  • Mix eggs and kale mixture together
  • Spread evenly amongst muffin tins
  • Bake for 30 minutes
  • Let cool before removing

Thank you so much for visiting the blog! As you know, this is an ad free blog thanks to your support on my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials