Egg cups are a really perfect grab-and-go breakfast. They require minimal prep time but make a satisfying breakfast to have all through the entire week. Retailer them within the fridge and easily reheat within the microwave or toaster oven.
Egg Cups
Elements
- Cooking spray (olive, avocado, coconut)
- 12 eggs
- 120ml / 4.2 fl oz almond milk (unsweetened)
- ¼ tsp sea salt
- 30g / 1.1 oz spinach leaves
- 75g / 2.6 oz onions
- 160g / 5.6 oz pink bell peppers
Cooking Directions
1. Preheat oven to 350°F / 175°C / Fuel 4.
2. Put together muffin cups by coating with non-stick cooking spray (olive or coconut oil). Put aside.
3. Mix almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to mix. Put aside.
4. Evenly divide spinach, onion, and bell peppers between ready muffin cups.
5. Utilizing a ladle or small measuring cup to pour, evenly divide egg combination between the muffin cups.
6. Bake for about 15 to twenty minutes. To verify doneness, insert a toothpick into the middle of egg cups, if the eggs are set the toothpick ought to come out clear.
Diet (1 serving)
- Energy 231
- Protein 19g
- Carbs 4g
- Fats 15g
- Fiber 1g
- Sugar 1g
Impressed to make Egg Cups? Share it on Instagram and tag @fitplan_app with the hashtag #ieatwithfitplan
