Breakfast Egg Cups with Leeks and Fresh Dill

Breakfast Egg Cups with Leeks and Fresh Dill

Let leftovers cool, then refrigerate or freeze for later use. Delicious served with your favorite salsa.

Breakfast Egg Cups with Leeks and Fresh Dill

Serves 6


2 tablespoons Coconut Oil

2 medium Leeks, trimmed, halved lengthwise, and cut crosswise into thin half moons

2 cloves of Garlic, finely chopped

10 Omega-3 Eggs, beat well

1/2 cup canned Coconut Milk

2 tablespoons fresh Dill, finely chopped

1/4 teaspoon Black Pepper


1. Preheat oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners, or coat each cup with coconut oil.

2. Heat the oil in a large skillet over medium heat. Add the leaks and garlic. Cook, stirring occasionally, until the leeks are tender, about 6-8 minutes.

3. Transfer to a large bowl. Add the eggs, coconut milk, dill, and pepper. Whisk to combine.

4. Divide the mixture evenly among the lined or oiled muffin cups.

5. Bake for 22-25 minutes until golden brown and puffed. Serve immediately.

Health Tip: Dill contains powerful antioxidants that can help reduce free radical damage as well as improve skin health and appearance. 

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