Mornings at home can be busy and chaotic, and many of us opt for a muffin, or egg sandwich at our favorite coffee shops. Fast food at home can be a healthier option. These cheesy egg cups can be made ahead of time and refrigerated for up to 4 days.
Veggie Egg Cups
These cups can be filled with any combo of vegetable, herb, and cheese you have on hand. Store them in the fridge for up to 4 days.
Preheat the oven to 350°F. Coat a 6-cup muffin tin with cooking spray, or line with paper liners.
Put in vegetable, herbs and cheese.
Egg Mixture -
5 eggs
2Tblsp fat free milk, or alternative.
Salt & Pepper
In medium bowl whisk the ingredients and pour evenly into each muffin tin.
Bake until set, 20 to 22 minutes. Run a thin knife or spatula around the edge of each egg cup and gently remove from the pan.
Serving size: 1 egg cup
They will last for 3-4 days in the fridge or you can freeze them for up to 2 months.
To freeze - Just place them in a zip-lock bag or airtight container and ensure it is properly sealed.
When you’re ready to eat your egg muffins, microwave them for 30 seconds or heat them in the oven for 10 minutes.
Breakfast fast and on the go!! Enjoy!