Steamed Egg and Pumpkin Breakfast Cup
This recipe is the perfect way to start the day with a healthy, delicious, and easy-to-make breakfast. The combination of flavors is amazing and the pumpkin adds a touch of sweetness and texture. This dish can be enjoyed for breakfast, brunch, or even as a light dinner. And you can feel good about using free-range eggs and the goodness of pumpkin, spring onion and basil leaves. Enjoy!
Ingredients
8 free-range chicken eggs
½ cup grated pumpkin
¼ cup spring onion
10 basil leaves
½ tsp cracked pepper
1 tbsp oyster sauce
How to make
Preheat your oven to 180C.
In a mixing bowl, whisk together the eggs and oyster sauce.
Stir in the grated pumpkin, spring onion, basil leaves, and pepper.
Grease a muffin tin with a little bit of coconut oil.
Pour the egg mixture evenly into the muffin cups, filling them about 2/3 of the way.
Bake in the oven for 15-20 minutes or until set and golden brown on top.
Remove from the oven and let cool for a few minutes before removing the cups from the muffin tin.
Serve and enjoy! These breakfast cups are great served with a side of avocado and toast.
