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