Breakfast Egg Cups



for 12 servings

12 eggs, beaten

salt, to taste

pepper, to taste

¼ cup fresh spinach(10 g), chopped

½ cup tomato(100 g), diced

¼ cup shredded mozzarella cheese(25 g), or to taste

⅓ cup broccoli(50 g), chopped

¼ cup shredded cheddar cheese(25 g), or to taste

½ cup turkey bacon(112 g), chopped

½ red bell pepper, diced

¼ deli chicken meat, diced


Preheat oven to 350°F (180°F).

Beat eggs and season with salt and pepper, to taste.

Add eggs halfway into each tin of a greased muffin tin.

Add desired toppings.

Bake for 20 minutes.

Eat now or keep in airtight container in the fridge. Heat when ready to eat.


Print Friendly, PDF & Email

Almond Butter Honey Oat Bars

chicken dumpling casserole