Spiralized Egg Cups

This is such an easy, simple, basic breakfast but a great alternative to toast!

I spiralized both zucchini and sweet potato (the sweet potato was especially good, I think because it got crispier and I probably just like them better in general). Just 20g of each spiralized veggie is all it takes, so it doesn’t take much!

Spiralize your favorite veggie (you can even buy them already spiralized now), and place 20g of your spiralized veggie in a muffin tin that you’ve sprayed with non-stick spray. You want to push them down as best you can to form a “cup”. Bake at 400° for 15 minutes.

Take them out of the oven, carefully crack an egg into each spiralized cup, turn the oven down to 350° and bake for another 15 minutes.

That’s it! You can go crazy and add some bacon or mushrooms under the eggs, or some avocado on top when you take them out of the oven – the options are endless, but this is delicious!

Nutrition:

Egg cup in Sweet Potato:

87 calories

6.3g protein

5.1g carb

5g fat

Egg cup in Zucchini Noodle:

86 calories

6.1g protein

1.4g carb

5.7g fat

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