Breakfast is one of the most important meals of the day, so prepping them ahead of time makes your life easier and more nutritious. No more sugary meal replacement bars and no more just skipping the meal all together. One of my favorite breakfasts to prep are egg cups. They take about 10 minutes to prep and 15 minutes to bake. Grab your muffin tin and let’s go!
1 egg per muffin space (mine holds 12, so 12 eggs)
1 cup mushrooms
1 cup spinach
2 TBSP of EVOO + some to grease the pan
Salt and Pepper (to taste)
Feel free to use any veggies you like or add some cheese. I think that’s why I like this recipe so much. It’s versatile and easily improvised. Changing things up keeps you from getting bored with your food!
Preheat oven to 350 degrees and grease pan.
Crack 1 egg in each space. Use a fork to break the yolk.
In a frying pan, sautee veggies in 2 TBSP of EVOO. Salt and pepper to taste. Once cooked down, evenly divide veggie mixture into the eggs.
Place in oven and bake for 15 minutes.
That’s it! Pop them in an airtight storage container and keep them in the fridge for up to 5 days. Serving size is 2. If you have time to sit down for breakfast they are great with some avocado and fresh fruit.
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