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.

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MAKES: 12 | PREP TIME: 35 minutes

INGREDIENTS

• 1/4 cup dry quinoa

• 1/2 bell pepper

• 3 eggs

• 1 cup liquid egg whites

• 1/4 cup tomato

• 1 bunch cilantro

• 1 tsp olive oil

• nonstick spray

• salt

• pepper

INSTRUCTIONS

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

black pepper.

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

3/4 full.

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!