Roasted Veggie Egg Cups (Paleo)
Preheat the oven to 375 degrees F.
Line a muffin tin with 12 parchment paper or silicon liners and set aside.
Line a cookie sheet with parchment paper and set aside.
Chop up veggies (broccoli and peppers), drizzle with avocado oil and sprinkle with sea salt. Place in the oven.
Bake veggies until starting to brown and get crispy. If you are using bacon or sausage cook it now as well. I like to bake the bacon at the same time and then cut up once nice and crispy.
While the veggies and optional meat are cooking, whisk up the 8 eggs in a large bowl and add in the cassava flour, baking powder, sea salt, basil, and pepper. The mixture may appear clumpy, just do your best to dissolve the clumps but it will turn out in the end. You can use a hand mixer to really get them smooth if you would like.
Once the veggies and optional meat are cooked, chop them up into small pieces and mix into the egg mixture.
With a spoon or liquid measuring cup, pour the liquid into the lined muffin tins.
Bake for 20- 25 minutes until the egg cups are cooked all the way through and they are starting to brown. The mixture will appear firm and will contain no more liquid.
1 cup Broccoli (approx 2 small heads)
1/2 cup Red Bell Pepper (diced)
1/2 cup Yams (pre-roasted - or more broccoli, red pepper, sausage or bacon)
1/2 cup Cassava Flour
1/2 tsp Baking Powder
1/2 tsp Dried Basil (or 1 Tbsp of fresh basil)
1/2 tsp Garlic Powder
3/4 tsp Sea Salt
1/2 tsp Black Pepper
Egg cups will last for 5 days in an airtight container in the fridge.
The cups freeze and will last for 3 months in the freezer.
Making the Recipe Your Own
The recipe requires 2 cups of veggies or filling to be combined with the egg cups. Add veggies you like. If you bake or sautee them beforehand, this enhances the flavour. If you use watery vegetables like zucchini, you will notice this when you reheat.