Servings: 3
Serving Size: 2 Egg cups
Ingredients:
-6 eggs
-1/4 c. diced Red Bell Pepper
-1/4 c. sliced Mushrooms
-1/4 c. chopped Spinach
-1/4 c. diced Onion
-1/4 c. Cheddar Cheese
Directions:
1. Preheat oven to 350 degrees
2.Crack eggs into bowl and whisk until beaten
3. Spray muffin tins with non-stick spray (should only need to use about 6 of the muffin spaces)
4. Place the desired vegetables into the muffin tin
5. Pour the egg mixture into each muffin tin, making sure to leave a small amount of space from the top so that the egg doesn't cook over.
6. Top with cheese
7. Bake for 15-20 minutes or until eggs become firm and fully cooked
8. Store leftover egg cups in the fridge
Tips:
-If meal prepping, the eggs may not need to be cooked as long as they will cook further once they are reheated.
-Egg cups may be eaten cold, or warm