Healthy Breakfast Egg Bites
My favourite egg cups include cheddar cheese, broccoli, tomatoes, spinach, and peas. You will need a muffin tin to make these.
Servings: 6 egg cups
- 5 eggs
- desired fillings (cheddar cheese, broccoli, tomatoes, spinach, peas, etc.)
- butter or oil for greasing muffin tin
- salt and pepper to taste
Preheat your oven to 350ºF* (177ºC).
Prepare your vegetables by washing them and dicing them into small pieces.
Whisk together your eggs till completely combined, smooth, and slightly frothy. Set aside.
Grease the muffin tins and add your desired amount of your combination of fillings. Do not fill all of the way or else there will be no room for the eggs.
Season with desired seasonings, such as salt and pepper.
Add eggs into the muffin tins, leaving a little bit of room at the top.
Bake for 20 minutes or until cooked through.
Let cool, then remove from muffin tins. Now they are either ready to enjoy or store for the week.
Storage: These egg cups can be stored in the fridge for up to 4-5 days. This makes them perfect for breakfast prep for the work or school week.
Reheating: When ready to consume, simply pull them out and microwave for 30 seconds to 1 minute, or until warm. You can also heat up in the oven by preheating to 350ºF* (177ºC), and placing in the oven for approximately 5 minutes, or until warm.