Healthy Breakfast Egg Cups

If you are still on board this ‘new year new me’ train and haven’t fallen off the wagon then we gotchu! These Egg Cups are so healthy for you, require very little ingredients and are easy as heck to make. They are perfect for grabbing on the go and to be honest … I crushed them!

Serving Size: 6 Egg Cups

Ingredients

• 6 Eggs

• 1/2 Cup Mushrooms, sliced

• 1/2 Cup fresh Spinach

• 1/4 Cup Green Pepper, chopped

• 1/4 Cup Tomato, chopped

• 1/4 Cup Red Onion, chopped

• 2 Tbsp. Milk

• Salt & Pepper to taste

• Cooking Spray

• 1/2 Cup Shredded Cheddar Cheese (optional)

Directions

• Preheat oven to 350F degrees. Crack all 6 eggs into a medium bowl, add milk and whisk well. Add all veggies and mix well.

• Spray unlined muffin tin with cooking spray then evenly spread the egg mixture between all 6 cups. If you intend on adding cheese, sprinkle it on top now. We opted to not include cheese.

• Bake for 20-25 minutes or until eggs are fully cooked. Remove from oven, allow to cool slightly then transfer eggs to a glass Tupperware dish and store in the fridge for up to 5 days.

• Reheat in microwave for 35-50 seconds and serve with hot sauce or grab and eat cold in the car on your way to work - you do you!