Easy peasy breakfast meal prep for those mornings when you’re running out the door (or running to your zoom call) with no time for breakfast.
Egg Cups! 🍳 These are such a healthy and balanced option for meal prepping. Egg muffins (or cups) take barely any effort to meal prep and minimal clean up!
I used to make these all. the. time. when I worked a 9-5. They came in handy for office snacks and on the go breakfast. They are full of protein and veggies and make the perfect balanced snack or breakfast.
These egg cups are whole30 friendly, paleo friendly, gluten free and dairy free (unless you decide to add cheese of course).
The fun thing about these is they are totally customizable! You can use any veggies of choice and any protein of choice. You can also opt out of that all together and make them however you like. I’ve even added sweet potatoes before and… YUM. For these I just used what I had in my fridge.
See how easy they are to make below.
INGREDIENTS:
8 pasture raised eggs
2 tbsp+ chopped spinach
2 tbsp chopped red pepper
shredded turkey meat
1/4 cup almond milk
salt and pepper
DIRECTIONS:
Preheat oven to 350 degrees.
Prep your veggies and place them at the bottom of a muffin pan.
Then add turkey (or your choice or protein) sausage and bacon work well.
You can use paper muffin cups or grease the pan with coconut oil so they don’t stick, either works!
Beat eggs and almond milk until fully combined and then pour eggs into each cup until 3/4 full. (Eggs will rise)
Top with salt and pepper and cook for 20-22 minutes
Optional: top with cheese and cook for an extra 2 minutes or until melted.
ENJOY 💛
Don't forget to tag me on instagram if you make these! I love seeing you create my recipes.