Healthy Carrot Potato Egg Cups

These are great for meal prep. Makes for a quick grab and go breakfast, or would be a good brunch gathering. I love to top these with Cholula hot sauce. You can also just make these without the carrot puffs and do basic egg cups with any veggies you have like peppers, onions, spinach, etc.

Carrot Potato Egg Cups (Serves 6) 
1 box Dr Praegers carrot puffs (available at most stores - similar to a tator tot, but a healthier option)
1 tsp olive oil or coconut oil, divided
● small pinch Sea salt, 1/8 tsp ground black pepper, and 1/8 of garlic powder. 
● 1 small onion, chopped (approx 3/4 cup)
● 1 cup broccoli florets, chopped
● 11 large eggs
● 1⁄4 cup shredded cheddar cheese
1. Preheat oven to 375° F.
2. Lightly grease muffin pan. Set aside.
3. Cook carrot puffs and mash in a bowl
5. Divide carrot potato mixture evenly between 12 lightly greased muffin cups, and
press into bottom and sides of cups. Set aside.
6. Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.
7. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until
onion is translucent. Remove from heat and set aside.
8. Place eggs in a large bowl and whisk. Add onion/broccoli mixture; mix well.
9. Evenly pour egg mixture into muffin cups and sprinkle with cheese.
10. Bake for 15 to 22 minutes, or until a toothpick inserted into the center comes out

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