These egg cups are super easy, super tasty and portable! I make these and then eat 2 for lunch with additional veggies and half an english muffin! The beauty of this recipe is for the vegetables you can use any vegetables you want! Whatever you have in you fridge, or whatever is in season you can use. ** A little tip- spray the pan with some cooking spray because otherwise they stick really bad!**
For my 21 day fixers here is how I count this recipe- 2 egg cups equals 1 red, 1/2 green, 1/4 blue
Peppers- green, yellow, red
Mini tomatoes- chopped up
Egg Whites- 1/2 cup
Whole eggs 3-4 eggs
Splash of skim milk
- Chop up your peppers, tomatoes or whatever vegetables you want !Evenly distribute them in your muffin pans.
- In a bowl mix your eggs, egg whites and a splash of milk! Whisk it all up and evenly pour over the vegetables in each muffin tin.
- Sprinkle a little shredded cheese on each muffin top.
- Bake at 375 for 20-25 minutes! (each oven is a bit different so watch them near the end)