HEALTHY ON-THE-GO BREAKFAST

by
eggcups-2

 

Make your own healthy BREAKFAST EGG MUFFIN cups with whatever veggies you have in your fridge. They’re easy to make & perfect for reheating throughout the week!
Here’s what I used, but you can add your veggies of choice…
(If you must use cheese, use as little as possible for taste.)

INGREDIENTS:
  • 2 cups spinach, chopped
  • 1 tomato, chopped
  • ½ cup baby bella mushrooms, diced
  • 1/4 onion, chopped
  • 12 eggs
  • 1/4 cup unsweetened almond milk (or any milk)
  • ½ teaspoon salt
  • Freshly ground black pepper
INSTRUCTIONS:
  1. Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick cooking spray.
  2. Divide veggie mix evenly between 12 muffins in the tin.
  3. In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
  4. Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin.
  5. Bake for 20-25 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove. Serves 6 (2 egg cups each).
NOTES:
To meal prep: Make these ahead of time and pack in glass containers with 1/4 an avocado and ½ cooked sweet potato for a balanced, clean breakfast.

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