Chef's Quick Tip: Baked Egg Cups

<p>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.</p>

News 12 Staff

Oct 24, 2017, 2:40 PM

Updated 2,409 days ago

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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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