Another on-the-go breakfast recipe that allows you to get creative in the kitchen! Start with the basic ingredients and make them your own by adding a variety of different meats, vegetables, fresh herbs and spices. The combinations are limitless! These protein packed egg cups are easy to freeze or refrigerate and reheat in the microwave or oven.
Serves 6/Makes 12 cups
1 cup egg whites
1 cup finely chopped vegetables
5-6 ounces cooked ground or chopped meat
2 ounces low fat cheese
sea salt, pepper and fresh herbs, to taste
Preheat the oven to 350F
Grease the muffin tins or use silicone reusable muffin cups
Fill each cup 2/3 full with a mixture of veggies and cooked meat.
In a medium sized bowl, whisk together eggs and seasonings. Pour the egg mixture over the veggies and meat to fill each cup.
Sprinkle cheese on top and bake for approx. 25 min (until top begins to brown and egg is cooked through)