Baked Veggie and Avocado Egg Cups
I love eggs for breakfast — and I'm talking almost everyday. But sometimes scrambled eggs and fried eggs get boring, so when I want to switch things up, I make a baked egg dish. The nice thing about baking eggs is you just throw together some ingredients and stick it in the oven, and then you can continue to get ready for your day while your eggs bake, no babysitting needed.
Ingredients (makes 2 egg cups)
- 1/2 cup arugula
- 4 cherry tomatoes, halved
- 1/2 avocado, diced
- 2 eggs
1. Preheat oven to 425 degrees. In 2 small ramekins, add arugula, cherry tomatoes, and diced avocado. Top with an egg.
2. Bake for 20-30 minutes or until white of egg have set. Let cool for a few minutes and then serve warm.