On-the-go Egg Cups

On-the-go Egg Cups
May 31, 2019 Marisa Michael

On-the-go Egg Cups

A great high-protein breakfast or snack. Pair with fruit salad, a smoothie, and/or and some whole grain toast for a complete meal.

 

12 eggs PLUS any of the following options mixed in:

 

Veggie options:

Diced bell peppers

Chopped spinach or kale

Sliced mushrooms

Diced tomato

Diced onion

 

Savory options:

Shredded cheese, such as cheddar, mozzarella, or feta

Bacon bits (fully cooked)

Minced garlic

Sausage crumbles (fully cooked)

Diced ham (fully cooked)

Herb/seasoning options:

Chopped basil

Chopped chives

Oregano

Garlic powder

Truffle zest

Preheat oven to 350°. Spray a nonstick muffin tin with cooking spray. Crack eggs into a bowl. Whisk until combined. Pour beaten egg into each muffin tin, filling about 2/3 of the way up.

Sprinkle desired toppings onto each egg “muffin.” You can do the whole pan the same way, or make a variety of “muffins” based on your own desires. Bake for 20 minutes or until egg is set, and a toothpick comes out clean when the “muffin” is poked with one.

 

Keep in the refrigerator and reheat as many as needed at a time in the microwave.

 

~This recipe and more are coming in my book on rock climbing nutrition! Watch this website for more details.  To be published late 2019 by.

~Follow me on Instagram @realnutritiondietitian for more Lego-inspired fitness and nutrition tips!