When we are down to the very last of that week’s grocery shop, I always hold every faith that something magnificent can be cooked up when I have eggs on standby. Believe it or not, I never used to be a massive egg eater, but over the last few years they have been a major source of protein in my diet. Whether I have them for breakfast, lunch or dinner, half of a sliced avocado is never too far away – the two just go together so well.
One of the main things I missed about all the foods that I couldn’t eat when I was pregnant was drippy, creamy egg yolks. Scrambled eggs are delicious, but give me poached, fried or baked eggs any day just for that runny yolk, that is perfect for dipping bread, vegetables or creating a bit of ‘sauce’ for your dish.
- 1 gluten-free tortilla wrap
- 2 eggs
- 1 chopped tomato
- 1/3 cup uncooked spinach
- 1/4 cup grated cheese
- Pinch of cayenne pepper (optional)
Preheat the oven to 180 degrees and grease a muffin pan with your oil of choice.
Half and quarter the tortilla wrap and line 1 muffin tin mould with 2 quarters to create a cup (making sure there are no gaps!) and do the same with the other 2 quarters - you should end up with 2 cups.
Divide the spinach, tomato and cheese between the 2 cups.
Crack one egg on top of each cup.
Carefully place in the oven and cook for 15-20 minutes or until the eggs are set.
To cook the top of the eggs you can put them under the grill on a low heat.
Eggs on their own can be a little bland, some may disagree with me here, but I always like to add something or serve my eggs with a side. As mentioned above, a ripe avocado is a match made in eggy heaven, but on the search for something a bit more exciting and a different way to serve my eggs in the morning I came up with this recipe.
So simple, speedy and adaptable, which is my favourite kind of cooking. These would make a great weekend breakfast, as once prepared you can leave them in the oven doing their own thing, whilst you relax with a cup of coffee and the weekend papers.
Look at that drippy yolk goodness! I found that two tortilla egg cups made for a satisfying breakfast, but to be fair I think I could have easily stuffed 3 into my belly…why not? There are so many variations that you make with these tortilla egg cups that I think it’s possibly endless and if you use gluten-free wraps they are perfect if you have any gluten intolerances too. I think next time I would like to try a fig, goat’s cheese and parma ham one for lunch or perhaps a Mexican chilli one for dinner, so many options!
Other healthy egg breakfast ideas that you might like:
- Perfect Poached Eggs via Fab Food 4 All
- Scrambled Eggs With Veggies & Cheese via It’s Not Easy Being Greedy
- Sage topped Eggs & Yoghurt, with Shiitake Bacon via Natural Kitchen Adventures
- Mini Baked Yogurt & Spinach Frittatas via Recipes From A Pantry
- Baked Spanish Eggs via Supper In The Suburbs
- Cheese & Onion Omelette Muffin Bites via Family Friends Food
- Asparagus & Feta Egg Bake via Hungry Healthy Happy