Cajun Veggie Egg Cups
Culinary Genie
4 (3 egg cups) servings
15 minutes
35 minutes
307
American
Breakfast, Brunch & Eggs
The perfect make-ahead breakfast. Refrigerate or freeze for a quick and easy breakfast on the run. Featuring Culinary Genie Salt-Free Cajun Creole Seasoning Blend.
Ingredients
12 muffin paper liners
1 tablespoon avocado oil
½ cup chopped red onion
3-4 mini sweet peppers, sliced into rings
2 cups sliced button mushrooms
1 tablespoon Salt-Free Cajun Creole Seasoning Blend, divided
2 cups frozen shredded hash browns
2 cups fresh baby spinach leaves, chopped
9 large eggs
¼ cup crumbled goat cheese, optional
Directions
Preheat oven to 350°F. Line a 12-count muffin pan with paper liners. Set aside.
In a large skillet, heat oil over medium-high heat. Add onions, peppers, mushrooms and 1 teaspoon Salt-Free Cajun Creole Seasoning Blend. Sauté 2-3 minutes.
Add hash browns and 1 teaspoon Salt-Free Cajun Creole Seasoning Blend; salt as desired. Continue sautéing until hash browns are softened. Stir in spinach; continue sauteing until spinach is wilted. Divide among wells of lined muffin pan.
In large bowl, whisk together eggs and remaining 1 teaspoon Salt-Free Cajun Creole Seasoning Blend; salt as desired. Divide among wells of muffin pan. Sprinkle with goat cheese.
Bake until knife inserted in center comes out clean, about 20 minutes. Carefully remove from pan. Serve or allow to cool completely. Refrigerate or freeze any leftovers.