On-the-go Egg Cups
An easy recipe! Makes 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.
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