Garden Vegetable Egg Cups | Nourishing Meals®
Make a batch of these egg cups on the weekend to have on hand for quick breakfasts throughout the
Ingredients
- 10 large egg(s) whisked
- ⅓ cup(s) heavy cream
- ¾ teaspoon(s) Herbamare
- 1 small summer squash diced
- 1 cup(s) cherry tomatoes quartered
- ¼ cup(s) snipped fresh chives
- ½ cup(s) fresh basil thinly sliced
- ½ cup(s) grated raw cheddar cheese
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