Trying to make breakfast a regular thing but don’t like getting up early or feel like cooking in the morning? Then these meal prep egg cups are for you. Make the recipe on a Sunday and refrigerate in individual containers so all you have to do is reheat in the microwave and go! Breakfast doesn’t get any easier than this, folks. Show us your egg cups!
| Cook Time | 30 minutes |
| Servings |
servings
|
- 1 package sliced mushrooms washed, 16 oz
- 2 medium bell peppers small diced
- 6 cloves garlic minced
- 6 cups raw spinach
- 6 whole grain English muffins
- 6 clementines
- 12 large eggs scrambled
- 2 tablespoons oil
- Cooking spray
- Salt and pepper
- Optional: dried herbs (parsley basil), hot sauce
- Cooking spray
- Seasonings
- Salt and pepper
- Optional: dried herbs (parsley basil), hot sauce
Ingredients
Veggies
Wholesome Carbs
Lean Proteins
Healthy Fats
Seasonings
|
- Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat and saute mushrooms and peppers until soft, about 5-7 minutes. Add garlic and saute for 30 seconds. Add spinach and cook until wilted, about 2 minutes.
- Spray a 12-cup muffin pan and divide veggies evenly between cups. Season eggs with salt, pepper, and any dried herbs and/or hot sauce to taste. Divide evenly between cups.
- Bake egg cups for 15-20 minutes, until they are firm to the touch.
- Split one English muffin in half, toast it if desired, and serve with two egg cups and one clementine.
Keep these in the fridge for 3 days, or freezer for 2 months. To serve, pull out as many frozen egg cups you need and place them in the fridge the night before, then heat for 30-45 seconds in the microwave in the morning.
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr