Egg cups
Serves 12
I am all about healthy snacks at the moment, in particular fabulous ones you can take along to parties or gatherings. I also love sneaking in vegetables at any opportunity. Cue the egg cup, super easy and incredibly tasty. Using mountain bread as a pastryish mould helps hold all the ingredients together. I used half mountain bread wraps for mine, but if I was prepping for weekly snacks I would cut into four to avoid excess wrap that is really awkward to fit in a lunch box. Again, you can fill these bad boys with any vegetable your heart desires.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 6 mountain bread wraps, halved (If you are making for lunches/snacks simply cut 3 wraps in four so as not to waste excess wrap)
  2. 12 eggs
  3. 250g butternut pumpkin, diced and steamed (microwaved is easiest)
  4. 100g reduced fat Greek feta cheese, crumbled
  5. 2 cups spinach, sliced
  6. Olive oil spray
  1. Heat oven to 180C. Prepare a 12 pan muffin tray by spraying with oil, can also use baking paper to make removal process even easier.
  2. Create a cone shape with the wraps and press down into tray. There will be a lot of overlay if you are using the halved wraps, quartered wraps should fit nicely. Be gentle so as not to break them.
  3. Evenly distribute the pumpkin, spinach and feta between the wraps. Season with salt and pepper or favourite spices.
  4. Crack an egg onto each of the wraps, aiming to cover the ingredients.
  5. Place in prepared oven for 15 minutes or until eggs have cooked through.
  6. Serve warm or cold.
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