Veggie Egg Cups

Best way to start your day is breakfast but some days you don’t have the time so I like to make this recipe ahead of time to enjoy all week.

I got this delicious recipe from my friend Rebecca and it’s one of my favourites!

Pop some toast in the toaster, rewarm the egg cups in the oven or microwave and a protein packed breakfast is ready in minutes. I like to spread avocado onto the toast and top with the egg cup.

The best part about this recipe is you have the freedom to add any veggie, meat or cheese you want to make your own egg cup recipe. Not only do you get protein from the eggs but add in some cottage cheese and give yourself a great protein punch first thing in the morning.

Veggie Egg Cups

Makes 12 egg cups

Ingredients:

• 6 eggs

• 3/4 cup cottage cheese, 1% or 2%

• 1/3 cup crumbled feta

• 1 cup fresh spinach, chopped

• 1 cup worth of slightly cooked veggies. I use mushroom, bell pepper and green onion

• 1/4 teaspoon salt

• pinch of black pepper

Instructions:

1. Preheat oven to 350F, spray cupcake pan and place cupcake liners in each spot.

2. In small frying pan sweet your choice of veggies. Let cool.

3. In a large bowl beat eggs, add in cottage cheese, feta, spinach, salt, pepper and cooled veggies

4. Mix until combined.

5. Using a scoop fill each cupcake liner until nearly full. Place in oven and cook for 20-25 minutes or until egg is done.

6. Serve with toast and avocado or eat as a snack on their own.

7. Store in an airtight container in the fridge for up to a week.

Start your morning with a tasty, filling breakfast to fuel the day.

Enjoy!

Recipes and more will always be posted on my Instagram follow me @kaylieped