While I love making nourishing meals from scratch I don’t love being in the kitchen 24/7. I want to get in, get out and have some leftovers for quick grab options (like when I made my HUGE pot of Beef and Bean Chili). Enter the world of the super simple and versatile ingredient Egg Cups!
Bake 12 or more at a time and grab 2-3 for a snack or meal. You can doll them up with shredded cheese when you go to reheat them, add a dollop of sour cream, a dash or hot sauce or diced avocado. The possibilities and flavors are really endless. Get creative! Each cup contains about an egg and a half so the is about 9g of protein per cup.
- 18 whole, organic eggs
- ⅓ cup tricolor peppers diced (can sub other veggies)
- ⅓ cup Mexican shredded cheese (if you tolerate dairy)
- 2 tsp sea salt
- 1-2 tsp black pepper
- (any other spices you desire)
- Preheat oven to 325 degrees F. Coat cupcake tin with nonstick spray or melted butter. In a large mixing bowl crack in 18 eggs. Whisk well. Mix in veggies and salt and pepper. Pour in egg batter to fill a little more than ¾ of the way. Eggs will rise quite a bit while cooking but will deflate once they cool. Bake for about 18-20 minutes. I choose lower heat for longer so that the outside edges don't get too tough when you go to reheat them the next day. Stick a fork in the middle and it should come out clean, but the top may look slightly wet in the center still.
Hi! I'm Briana Michel and for 7 years now I have used my background in integrated nutrition and fitness training to create the coolest and most emotionally rewarding job! I am the walking *asterisk you see on many TV commercials aired around the globe! You know the one that says “Results not typical.” But in my world, the results are TYPICAL!
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