Veggie Egg Cups
Servings
6servings
Cook Time
30minutes
Servings
6servings
Cook Time
30minutes
Ingredients
Veggies
  • 1package sliced mushroomswashed, 16 oz
  • 2medium bell pepperssmall diced
  • 6cloves garlicminced
  • 6cups raw spinach
Wholesome Carbs
  • 6 whole grain English muffins
  • 6 clementines
Lean Proteins
  • 12large eggsscrambled
Healthy Fats
  • 2tablespoons oil
  • Cooking spray
Seasonings
  • Salt and pepper
  • Optional: dried herbs (parsleybasil), hot sauce
  • Cooking spray
  • Seasonings
  • Salt and pepper
  • Optional: dried herbs (parsleybasil), hot sauce
Instructions
  1. 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.
  2. 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.
  3. Bake egg cups for 15-20 minutes, until they are firm to the touch.
  4. Split one English muffin in half, toast it if desired, and serve with two egg cups and one clementine.
Recipe Notes

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