Leek & Dill Egg Cups

This month’s issue of Paleo Magazine features this super yummy breakfast dish that can be made in minutes and kept in the frig or freezer for days! I modified it just slightly by adding some sautéed onions. If you don’t have any issues with dairy, a little havarti cheese would go incredibly well in this recipe!

Makes 12 egg cups; Approximately 75 calories per cup.

2 TBSP coconut oil
2 leeks, sliced and green stems discarded
1/2 yellow onion, diced
2 garlic cloves, minced
12 eggs
1/2 cup coconut milk (canned)
3 TBSP fresh dill, chopped
Pinch of sea salt
Pinch of pepper

Preheat oven to 375 degrees. Melt coconut oil in a large pan and sauté the garlic, onions and leeks for several minutes until the vegetables become softened but not browned. Meanwhile, whisk together the eggs and coconut milk in a large bowl. Add the dill, sea salt and pepper and whisk until just combined. Once the vegetables are softened, add them to the bowl and stir to combine. Place equal amounts of the mixture in 12 paper-lined muffin cups or seasoned silicone muffin cups. Bake for approximately 20 minutes or until the eggs are set. Either serve immediately, or cool the eggs on a wire rack and refrigerate/freeze until ready to eat.