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:
Diced bell peppers
Chopped spinach or kale
Shredded cheese, such as cheddar, mozzarella, or feta
Bacon bits (fully cooked)
Sausage crumbles (fully cooked)
Diced ham (fully cooked)
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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