EASY BAKE EGG CUPS
Prep time: 5 min
Cook time: 30 min
There is nothing easier in the world to make then eggs, in my opinion! Especially when you throw them in a muffin tin with some veggie, bake and done!
You can have these little gems for breakfast, as a snack, heck what about dinner? Who doesn’t love breakfast for dinner? I do!
These are great for meal prep as you can make them for a full week, grab them on the go and breakfast has been had!
INGREDIENTS
· 2 Large eggs
· 8 Large egg whites (or 1 cup egg whites)
· 1 Medium red bell pepper, diced
· 1 Small sweet onion, diced
· 1/2 cup low fat Shredded cheese of choice
· 1/2 tsp Salt
· 1/4 tsp Pepper
· 2 Large roma tomatoes, sliced
DIRECTIONS
Preheat oven to 400 degrees. Spray 9 muffin tins with cooking spray.
Spray a medium saute pan with cooking spray, and saute onions and peppers until just tender, about 2-4 minutes. Set aside and let cool.
In a medium bowl, mix together eggs, cheese, salt and pepper and bell peppers/onions.
Divide egg mixture evenly between 9 muffin tins, and top each egg muffin with a tomato slice.
Bake 25-30 minutes, or until the eggs are set and cooked through. Let cool slightly and remove muffins.
MACROS
Servings 9
Per Egg Cup:
Calories per Serving 57
Fat 4g
Carbohydrates 3g
Protein: 5g
Fiber 1g
Sugar 1g