Looking for an easy make-ahead low carb breakfast option? Look no further!
These veggie-wrapped egg cups could not be more fun, flavorful and packed with great nutrition.
Eggs are a convenient high quality protein source that provides our body with essential vitamins and minerals that are hard to get from other foods like choline and vitamin B12.
What makes these unique is that they are wrapped in nutrient-dense veggies like sweet potato, summer squash and eggplant! Not only do they add fun flavor and texture to these egg cups, they contribute filling fiber and antioxidants that help protect our body against potential free radical damage.
Besides spices and herbs to flavor, I also used Fresh Cravings salsa which is made with fresh, vine-ripened tomatoes, crisp, hand-picked vegetables, and zesty peppers and spices—giving it a homemade taste. Since the salsa is never cooked or pasteurized, you can find it chilled in the produce section.
If you make these, be sure to tag me on Instagram!
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- 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.
