Piperade Egg Cups (21 Day Fix-Approved and Paleo)
Piperade Egg Cups
Printable Recipe2 tbsp olive oil
12 slices nitrite-free ham (no sugar added)
2 cups diced peppers
1 cup diced onions
1 clove garlic, minced
1 tsp fresh thyme
2 tbsp minced fresh parsley
10 eggs, beaten
Salt and pepper, to taste
Coconut oil cooking spray
1. Preheat oven to 350 degrees F.
2. In a large skillet, heat the oil. Add the peppers, and onions and cook until the vegetables are tender and lightly browned. Add and and saute a few minutes more. Add garlic and thyme and cook about 30 seconds. Set aside to cool slightly.
3. Blend the eggs, parsley, cooled pepper mixture, and salt and pepper together. Spray a 12-cup muffin tin with cooking spray. Divide the mixture into the tin using a 1/3 cup measuring cup. Bake 20-22 min or until slightly firm to the touch.
For 2 egg cups:
1/2 green, 1 red, 1 tsp