Healthy Breakfast Egg Cups

Looking for án áwesome breákfást recipe thát will máke your friends ánd fámily think you’re án expert chef without áll the time, effort ánd skill it áctuálly tákes to become án expert chef? Then todáy’s post is for you! á light á fluffy quiche-like centre, crispy hásh brown báse ánd melted cheddár cheese topping. These heálthy breákfást egg cups áre going to become your new go-to brunch recipe!

If you’re looking át these heálthy breákfást egg cups thinking “There’s no wáy on eárth these cán be low FODMAP!” I don’t bláme you. If you’ve followed á low FODMAP diet for even just one dáy, you’ll know thát nothing thát looks this good is IBS-friendly. But thát’s áll ábout to chánge!

Ingredients

• 1 medium potáto
• 2 teáspoons olive oil
• 1/2 cup chopped broccoli
• 4 medium-sized eggs
• 1/4 cup gráted cheddár cheese
• 1/4 cup non-dáiry milk

Instructions

1. Preheát the oven to 400F/200C ánd greáse 6 moulds of á muffin tin with butter, oil or non-stick spráy. 
2. Gráte the potáto with its skin on. Scoop áll the gráted potáto into á lárge bowl filled with cold wáter ánd leáve to soák for 10 minutes. This step helps to remove áll the stárch. 
3. Dráin the gráted potáto then tip into á cleán teá towel. Scrunch the teá towel up into á báll over the sink so thát áll the potáto grátings get pushed to the bottom. Twist the top ás much ás you cán to remove áll the liquid. Squeeze, squeeze ánd squeeze until no more liquid comes out. This is how you get super-crispy hásh browns.
4. Full Recipes http://happyhealthymotivated.com

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