Plantain Crusted Egg Cups

By Tiffany
January 22, 2014
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Author Notes: Breakfast is Served!Tiffany

Makes: 15

  • 1.5 Green Plantain
  • 1/2 Ripe Yellow Plantain
  • 1 Medium Egg White
  • 1/3 cup Coarse Corn Meal
  • 2 pinches Salt
  • 1/4 teaspoon Coconut Oil
  • 1/2 Red Onion, chopped
  • 1/2 Green Bell Pepper, chopped
  • 6 Large Eggs
  • 1 Tomato
  • 1 handful Baby Spinach
  • 1 dash Black Pepper
  • 1.5 tablespoons Parmesan Cheese
  1. Pre-Heat Oven at 375 degrees
  2. In a Food Processor, pulse (until you reach a thick consistency) Green Plantain Yellow Plantain Egg White Cornmeal Salt
  3. Lightly grease Muffin molds with Coconut Oil
  4. Spoon about 3/4 TB of Plantain Mix into each mold and flatten so it lines the mold
  5. Bake for about 25-30 minutes, crust should be very lightly browned around the edges
  6. Set aside and let cool (keep crust in molds)
  7. Saute Onion & Green Pepper, until fairly soft with a slight crisp
  8. Top crusts with Peppers/Onions
  9. Whisk Eggs with: Chopped Tomato, Chopped Baby Spinach & Black Pepper
  10. Pour Egg Mix into mold - some may spill over outside of the “crust” - no worries!
  11. Optional: Top with a sprinkle of Parmesan, for some bite!
  12. Bake for about 20-22 minutes

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