Easy Breakfast Egg Cups
Baked egg cups are my go-to breakfast for on-the-go busy moms! They last in the fridge for 4-5 days and can last for 3 months in the freezer! They are easy to reheat and go, and are healthy and protein-packed.
MAKES: 12 | PREP TIME: 35 minutes
1/4 cup dry quinoa
1/2 bell pepper
1 cup liquid egg whites
1/4 cup tomato
1 bunch cilantro
1 tsp olive oil
Cook quinoa according to package.
Preheat oven to 350 degrees F. Spray a muffin tin or silicone baking
cups with cooking spray.
Heat oil in a pan over medium heat. Add pepper and tomato and
cook for 4-5 minutes, stirring frequently, until lightly browned.
Stir in cooked quinoa and remove from heat. Season with salt and
Add 2 tbsp of the mixture to each muffin tin cup. Crack eggs and
combine with whites. Pour mixture on top of each cup, filling until
Bake for 20-25 minutes and remove from oven. Let them cool
inside the pan for 10 minutes, then carefully remove. Muffins keep
in the fridge for 4-5 days. If you have any egg mixture left over, you can add a little
bit to each of the cups before baking so that none goes to waste!