1tablespoonolive oilplus extra oil for greasing the muffin tin
4whole large eggs
1cupegg whitessee notes
Start by preheating your oven to 350°. Also prep a 12 cup muffin tin by liberally greasing each up cup. Do not skimp on this step, since there is little to no fat in this egg mixture they will stick to your muffin tin if you don't grease it well. Use olive oil, coconut oil, or baking spray (whatever oil you prefer).
In a skillet or cast iron pan over medium heat add 1 tablespoon olive oil. Add your 3 cups diced veggies. Saute lightly for about 4 minutes, just until they start to soften. Off the heat stir in ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon onion powder, and ⅛ teaspoon garlic powder.
Portion the veggies equally into the muffin tin cups. Set aside.
In a large bowl mix together 4 whole eggs and 1 cup egg whites. Whisk until it is completely combined and all the yolks are blended.
Pour the egg mixture evenly over the veggies in the muffin tin, filling each cup about ¾ full.
Pop the pan into the oven for 12 minutes. Remove from the oven and let cool for about 5-10 minutes before trying to remove from the pan.
To remove the egg cups simply run a sharp knife around the edge of each egg cup. They should pop right out!
These are amazing served on top of an english muffin that has been drizzled with extra virgin olive oil.
Storing & Reheating:Store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.Egg Whites:You can purchase a carton of egg whites at the store and just pour out 1 cup. Or if you have whole eggs it will take around 8 eggs to make 1 cup of egg whites.