Veggie-Wrapped Egg Cups

ript type="application/ld+json">{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Veggie-Wrapped Egg Cups","author":{"@type":"Person","name":"Mia"},"datePublished":"2019-08-07 05:08:00","image":"","description":"","recipeYield":"12","recipeIngredient":["12 eggs","1 yellow squash","1 purple sweet potato","1 medium carrot","1 eggplant","1 spaghetti squash","fresh cilantro to taste","1\/4 cup Fresh Cravings Organic Restaurant Style Salsa"],"recipeInstructions":["Preheat oven to 400 F.","Cook spaghetti squash until tender, abbot 45 minutes. Discard seeds and remove strands using a fork and set aside.","Slice yellow squash, purple sweet potato, zucchini, carrot and eggplant into thin pieces using a mandolin slicer.","Add oil to a large skillet and place over medium-high heat.","Cook veggie strips on the stovetop until cooked and tender. Transfer veggie strips and spaghetti squash to a pre-greased muffin tin and crack an egg in the center of each cup.","Top each cup with salt and pepper to taste and fresh cilantro.","Bake for 15-20 minutes or until eggs are set. Serve with salsa."]}

Servings

Ingredients

Servings

Ingredients

Instructions

Preheat oven to 400 F.
Cook spaghetti squash until tender, abbot 45 minutes. Discard seeds and remove strands using a fork and set aside.
Slice yellow squash, purple sweet potato, zucchini, carrot and eggplant into thin pieces using a mandolin slicer.
Add oil to a large skillet and place over medium-high heat.
Cook veggie strips on the stovetop until cooked and tender. Transfer veggie strips and spaghetti squash to a pre-greased muffin tin and crack an egg in the center of each cup.
Top each cup with salt and pepper to taste and fresh cilantro.
Bake for 15-20 minutes or until eggs are set. Serve with salsa.