These are some egg cups I made for our last weekend of trail work in October as we hurried to finish the new connector from the Stevens Pass lodge to the PCT before the snow came (which it did the very next day!).
#eggs #spinach #kale #bacon #smokedseasalt #pepper #walnuts #sage
I almost didn’t post them because they are more of a Green Eggs and Ham kind of thing and I wasn’t sure if anyone would want to eat them but me.”I do not like green eggs and ham. I do not like them, Sam-I-Am.”
To quote the great Kermit the Frog, “It’s not easy being green.”
But these were SO good, I figured I would just post it anyway. I thought if I called it “Super Food” I’d get at least a few takers!
This recipe follows my Basil Sausage Egg Muffins (where I go into more detail about the liners) but with a few substitutions and just as easy to throw together to keep in the fridge or freezer for breakfast at home or on the road or trail.
And if you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure!
Enjoy!
Super Food Breakfast Egg Cups
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Course: Breakfast, Lunch, Main Dish
Cuisine: Dairy Free, Gluten Free, Keto, Nightshade Free, No Dehydrator Needed, Paleo, Whole Food
Servings: 12 egg cups
Ingredients
- 8 eggs
- 1 cup cooked bacon diced (omit for vegetarian)
- 1 1/2 cups kale chopped
- 1 1/2 cups spinach chopped
- 1 cup walnuts chopped
- 1 teaspoon sage
- 1 teaspoon smoked sea salt
- 1/2 teaspoon pepper
Instructions
- Add your bacon, nuts and veggies to a large bowl and toss.
- Add the eggs and mix well.
- Season with the sage, salt and pepper.
- Fill your lined muffin cups to the top.
- Bake at 350 degrees 30-35 minutes until the eggs are set (don’t wiggle in the middle).
- Store in the fridge for up to a week or freezer up to 3 months.
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