I’m trying my best to have a savoury breakfast at least once a week. This is a real struggle for me, but I’m trying to spend my wings before I turn into a walking bowl of oatmeal. Savoury breakfasts are also a great way for me to diversify my diet, pack the protein in early to keep me fuller for longer, and get some vegetables in before I even start my day. These egg and ricotta breakfast cups tick all those boxes.
The important thing to remember when cooking egg cups is to never fill the muffin tray to the brim. If you do, you’ll have some serious volcano in your oven, and that is not a happy time.
Egg and Ricotta Breakfast Cups
- 6 eggs, beaten
- handful baby spinach, chopped
- 6 tbsp ricotta
- mixed herbs
- 1/3 cup mushrooms, sliced if tolerated
Preheat the oven to 180 degrees celsius fan forced.
Whisk together all ingredients in a mixing bowl and season.
Pour the mixture into a greased or lined muffin tray until each segment is half full.
Bake in the oven for 15 minutes or until the cups have risen and are coloured on top.