Chef's Quick Tip: Baked Egg Cups

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