Dill & Mushroom Egg Cups
As my Sjögren's Syndrome progresses, I have more difficulty swallowing crunchy foods. Eggs and cooked vegetables are always versatile, soft and delicious.
- 6 large eggs
- ⅔ cup homogenized milk or milk alternative
- 1 cup frozen vegetables
- ½ cup mushrooms, chopped
- 4 tbsp fresh dill, chopped
- 1 green onion stalk, chopped
- ½ cup cheddar cheese, grated or vegan alternative
- black pepper, paprika and salt to taste
- Preheat oven at 350 degrees. Grease a 12-muffin tray with vegetable non-stick spray.In a mixing bowl, whisk together the eggs, milk, paprika, salt and pepper. Add frozen vegetables, mushrooms, dill, green onions until thoroughly combined.Pour the mixture into each of the muffin cups until each are filled.Sprinkle each muffin cups with cheddar cheese.Bake for 20 minutes.Serve right away or store in airtight container for up to four days in the fridge or up to one month in the freezer.
Growing up in a small town in Colombia, eating red meat was a real luxury. My grandmother used to make a beef stew called “Sancocho” every weekend to give us a taste of meat. Little did I know that not having access to red meats all the time as a child would help me to adapt to a plant-based diet when my autoimmune diseases knocked me down. Chicken and eggs were our main sources of protein. As my Sjögren’s Syndrome progresses, I have more difficulty swallowing crunchy foods. Eggs and cooked vegetables are always versatile, soft, and delicious. I was hesitant to try eggs that could be stored to consume on later days until I tried baking egg muffins. You can add any ingredients, especially those veggies you have in the fridge and have not had time or energy to cook. For these egg cups I used: mushrooms, fresh dill, frozen veggies, and green onions.