Aprons on? Let‘s Cook!
We have an abundance of courgettes growing at the moment so we made our egg cups recipe with them yesterday.
They are such a winner!
- 2 medium courgettes
- 2 cups of chopped veggies -pepper, sweetcorn, spinach, cherry tomatoes
- 6 eggs
- 1 cup of grated cheese
- 1/4 cup milk (or dairy free alternative)
- Food processor
- Muffin tray
Dairy (unless non-dairy alternatives used)
1 Preheat the oven to 170c
2 Use a julienne or long slicer on a grater to slice the courgettes into long strips
3 Grease a muffin tray and arrange the courgette pieces into each hole like in the picture. Don’t worry if there are some gaps they still hold together ok!
4 Sprinkle your chopped veggies into each hole
5 Whisk the eggs and milk in a mixing bowl and stir in the grated cheese
6 Cover the veggies with the egg mix and then bake for 20-25 mins until sizzling and golden
7 Allow to cool before removing from the tray and then store in the fridge for up to 2 days