I know how crazy-busy mornings are, so the more prepared I am for breakfast, the easier it is for me to grab something nutritious. These make-ahead breakfast egg cups are perfect because I can make them on a Sunday night and grab one out-the-door on Monday morning! Plus, they’re made in a muffin tin, so you know it’s gonna be a simple recipe! Feel free to use your favourite chopped veggies in this one.
Yield: 6 muffin cups
Prep: 10 minutes
Cook time: 22 minutes at 375 F
Ingredients
8 eggs
¼ cup of old cheddar cheese
1 cup of frozen greens (kale, spinach, swiss chard)
5 cherry tomatoes (halved)
1 pinch of salt
1 pinch of pepper
Cooking spray
Instructions
Preheat oven to 375 F.
In a bowl whisk eggs until well combined.
Add the remaining ingredients and mix well to combine and set aide.
Spray muffin tins evenly to ensure that it is well coated.
Using a ladle, fill muffin tin ¾ of the way up.
Once filled with the egg mixture, place the muffin tin in the oven for about 25 minutes.
Muffin cups can be eaten right away or frozen for later.
Recipe courtesy of Dietetic Intern, Jennifer Alexandra Villalta
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