Just in case I was getting to be known as the egg cup lady, I thought I would offer something different, however, this recipe could be made into egg cups if you were so inclined.
1/4 cup cream
2 cups chopped broccoli
1/2 cup onions
1/2 cup chopped, sliced or shredded mushrooms
1/4 coconut oil ( I used aroma free – you could butter, olive oil, bacon fat or lard)
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 cup shredded cheese (loosely packed)
Himalayan sea salt (a couple of twists)
rectangle baking dish
Pre-heat oven to 350F.
Whisk together eggs and cream.
Add herbs and mix well.
Sautee onions and mushrooms in your oil of choice. When onions are translucent,
Add half of the egg mixture and reduce to low (3-4) and stir constantly until eggs mixture thickens slightly.
Pour the thickened eggs mixture into a greased baking casserole dish.
Sprinkle the broccoli on top of mixture and add cheese on top of broccoli.
Pour remaining egg mixture over the broccoli/egg mixture and bake in oven for 25 minutes (check at 15 minues and every 5 minutes as ovens vary).
When the middle of the egg casserole is lightly set (no more jiggling), turn off oven and leave in oven for another 10 minutes.
*to turn this into egg cups, let the sauteed onions and mushrooms cool before mixing into the egg mixture. Stir all ingredients together including cheese, pour into greased muffin wells and sprinkle a little extra cheese on top. Bake for 15 minutes in 350F oven. Turn oven off and leave in oven for another 10 minutes to allow eggs to set without over baking them.