Veggie Egg Cups

Eggs and veggies in a cup. It's an easy, straightforward breakfast, lunch or dinner--or brunch. This is breakfast food for a crowd, any time of day. I recently made this for a yoga event at the Easton Public Market—I've been partnering with my friend at Yukato Yoga for these classes. You pay for a class and you receive that and breakfast, too. These classes have been taking place on the second Wednesday of every month, but starting in September, they'll increase in frequency to the second and fourth Wednesday mornings. 

In case you are a fan of the cook-once, eat several times approach, this dish freezes and reheats well. But it's also most delicious the day you make it. And of course, feel free to swap out your favorite summer veggies. Like a frittata, this is endlessly adaptable; I've also prepped this with ground pork and ground beef. Just place the beef or pork in first, as you do here with the greens.

Veggie Egg Cups, garnished with fresh basil, as plated for the Om to Yum event at the Easton Public Market. 

Ingredients

• 1 bunch kale or spinach chopped (or combination thereof)
• 2 small shallots 
• 2 T. olive oil or butter
• 16 large eggs
• 1/4 cup sour cream (or plain Greek yogurt)
• 1 T. Dijon mustard
• Sea salt and cracked black pepper to taste
• 1 pint tomatoes, halved 
• 4 ounces of goat cheese, crumbled
• 1 small handful basil (about 1/4 cup), cut into chiffonade, plus some left whole for garnish (optional)

Instructions

Preheat the oven to 350° F and line or grease two muffin tins.

In a medium saute pan over medium-high heat, melt the butter and saute the shallots for a few minutes until they are translucent. Add the greens and saute until they are gently wilted. Remove from heat and set aside. 

In a large mixing bowl, whisk together the eggs, sour cream, yogurt and mustard until combined. Add freshly ground black pepper and coarse sea salt.

Place about 2-3 T. of greens in the bottoms of each muffin cup. Using a ladle, pour the egg mix on top of the greens until it's about 2/3 full. Add a couple of tomato halves to each egg cup, followed by a few crumbles of goat cheese, and the basil.  

Bake the egg cups for about 20-25 minutes until they are puffy and don't look moist anymore in the middle. Garnish each egg cup with fresh basil, if desired.

Serves: 6-8, as part of a brunch spread with other items such as fruit, potatoes, or even a green salad. 

More veggie egg cups!