I'm sure you have heard the saying that breakfast is the most important meal of the day. However most of us struggle with having a healthy or filling meal when we are busy running out of the door for work or school.
You can make a batch of these egg cups ahead of time during your meal prep and have one or two for breakfast throughout the week. I like to stick them in the microwave for about 40 seconds and I'm ready to go each morning. They are a great way to start your day because they are loaded with protein and veggies.
My four year old Lily likes to help me make these and she loves eating them too. She is not too fond of the peppers so we usually do a few without just for her and you can of course add whatever veggies you like.
Ingredients:
12 Eggs
1 Cup of Shredded Spinach
1/3 Cup of Shredded Cheese
1/3 Cup of Diced Bell Peppers
Pinch of Black Pepper
**One batch should make 12 egg cups
Optional Ingredients:
Crumbled bacon
Mini pepperonis
Zucchini or other diced veggies
Directions:
1.) Preheat the oven to 350 degrees and spray a muffin pan with cooking spray.
2.) Scramble the eggs and add a pinch of black pepper for taste. I like to scramble them in a measuring cup with a spout so it is easier to pour into the pan.
3.) Add the egg mixture to the muffin tins, filling each compartment about 3/4 of the way. Then add the shredded spinach, cheese, diced bell peppers and any other optional ingredients you like to each cup.
4.) Bake in the oven for 12 min and then let them cool for about 5-10 min before removing them from the tray. An easy way to get them out of the tray is to use a spoon to scoop them out.
Store them in an airtight container for up to five days. Heat one or two up in the morning for a quick and healthy breakfast.
Did you make these egg cups? If yes, then what did you think and did you add any optional ingredients? Leave a comment below and don't forget to subscribe!