Veggie Egg Cups
Do you struggle to find a healthy breakfast recipe packed with protein that is quick, easy and great to grab and go? When I am not drinking my favorite go to “healthiest meal of the day” called Shakeology, I struggle to find something that is quick too. These veggie egg cups can be prepped ahead and stored up to 7 days in the refrigerator for a quick grab and go option. You can also easily change up this recipe by including a variety of healthy veggies. And since you can prepare these ahead, they would also make a great addition to your Christmas morning meal. Please let me know if you enjoy this recipe in the comments below, and be sure to sign up for my newsletter club for additional healthy recipes delivered right to your inbox!
Veggie Egg Cup
Serves: 6 (2 each)
Ingredients:
12 large eggs
sea salt
ground black pepper (to taste; optional) 1/4-1/2 of bag (10 oz bag) baby spinach, chopped
Veggie options: 1 medium red bell pepper, chopped 2 green onions, chopped, mushrooms
Nonstick cooking spray
Preparation:
1. Heat oven to 350° F.
2. Beat eggs in a large bowl. Season with salt and pepper if desired. Add spinach and veggies of your choice to egg mixture; mix well.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly pour egg mixture into muffin cups.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
Serve when ready to eat. Store in an air-tight container. If you are using the 21 day fix meal plan, this is 1 red and 1 green.
