Egg Cups

This recipe is a classic breakfast meal prep. If you like eggs for breakfast but don’t have time to fry them up every morning, these EGG CUPS are perfect to meal prep in advance. You can customize them to however you prefer your eggs! These are also a great way to sneak for vegetables into your day. I love these egg cups so much I make them for breakfast at least every other week.

Egg Cups

Recipe

Ingredients

• 6 eggs

• 3/4 cups egg whites

• salt and pepper to taste

• green onions

• Daiya dairy free cheddar cheese (or regular shredded cheddar)

• veggies of choice

  • bell pepper

  • mushroom

  • spinach
    

Steps

1. Preheat the oven to 375 degrees F, and line and grease a muffin pan. I use silicone muffin liners.

2. Dice bell peppers, mushrooms, spinach, green onions and distribute evenly among the muffin pan.

3. Add shredded cheddar cheese to each muffin.

4. In a separate bowl, whisk together 6 eggs and about 3/4 cup of egg whites (add more if needed). Add salt and pepper.

5. Pour ~1/3 cup of the egg mixture in each muffin

6. Bake at 375 degrees F for 20 minutes .