Baked Egg Cups with Spinach
Low Cal and Low Carb Breakfast – 161 Calories 3 Carbs
Baked Egg Cups with Spinach. Low-calorie low-carb breakfast meal for the bone broth diet. Meals for Bone Broth Diet. Made with scallions, spinach, eggs, and spices.
Baked Egg Cups with Spinach
3 Servings – 161 calories 3g carbs
INGREDIENTS
1 tbls coconut oil, melted
1 scallion, white and green part chopped
1 + 1/2 handful of fresh spinach, chopped
6 eggs
salt
pepper
1/8 tsp nutmeg
INSTRUCTIONS
Heat oven to 350° and brush 6 cups in muffin or cupcake tins
Equally divide the scallions and spinach into the tins. Press down so the spinach doesn’t hang out over the tin sides. Drop an egg in each tin if wanting a cooked whole egg, or scramble up the eggs and equally divide among each tin. Spring with generous salt and pepper and with a splash of nutmeg (totally optional).
Bake for approx 20 minutes for the scrambled eggs and approx 23 minutes for the whole egg, depending on how you want them. I chose to have mine thoroughly cooked so 23 minutes was perfect. If you want somewhat of a runny yolk, check the oven after 18 minutes.
Serve on a plate and viola – DONE AND DELISH !!
This meal was made especially for the Bone Broth Diet. If you’d like more information for this diet, click the BONE BROTH DIET link. And for more low calorie low carb breakfast dishes, check our the BREAKFAST RECIPE link.
