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Chef's Quick Tip: Baked Egg Cups

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NORWALK -

Chef Ester, a nutritionist and dietician in Weston, shares how to make a quick and tasty breakfast that you can also take on the go: baked egg cups.

Ingredients:

12 eggs
2 cups fresh or frozen broccoli, defrosted and chopped
1 cup organic grape tomatoes, chopped
1 teaspoon salt

Recipe:

Scramble eggs with broccoli, salt, tomatoes and bake at 350 degrees F for 20 minutes. Serve with sliced avocado on the side.

For more from Chef Ester, click here.

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