These Grab and Go Veggie Egg Cups are my fave for a healthy high-protein breakfast for busy mornings. They’re made with any variety of low-carb veggie you like, plus fresh eggs, cheddar cheese and seasoning.
Preheat the oven. Generously coat a 12-cup muffin tin with cooking spray or brush with Ghee. Combine the veggies and water in a medium saucepan. Cover with a lid and set over heat. Cook. Remove the saucepan from heat and drain the vegetables in a sieve or colander.