Egg Mc Cups
An easy re-heat staple for your freezer
Ingredients
- 12 large eggs hormone and antibiotic free
- 1 tbsp milk
- 2 cups chopped and steamed veggie of choice
- 1/2 cup shredded cheese (i like a good sharp cheddar) optional
Instructions
- Preheat oven to 350 degrees F
- Chop up your veggies then steam in the microwave until soft. You can do this by placing in a microwave safe bowl, adding a bit of water and covering. Heat for about 3-6 minutes.
- Next season those veggies with some salt, pepper and any other spices you prefer
- Add the eggs and milk to a separate pouring container like a Pyrex measuring cup.
- Coat 12 muffin tins with cooking spray. Add 1/2 cup full of the veggies and sprinkle cheese evenly on top. Pour the egg until it fills up to the brim of the muffin tin.
- Bake in the oven for 20 minutes. You can freeze these in a freezer bag for up to 6 months.
Notes
How is this healthy?
It's a high protein item that can be added to complete your breakfast. Make it for a brunch party. Store leftovers in a bag for 3-5 days in the refrigerator or up to 6 months in the freezer.
Nutrition tip: POP it in the microwave for 30 minutes and toast an english muffin at the same time. Add the egg to the muffin and make a quick on the go sandwich!
Need a protein for your dinner meal and no time to cook? Add two of these on the side with a baked potato or add cold to a delicious avocado salad.
Veggies to use in here could be spinach, zucchini and yellow squash, peppers, onions, potatoes, asparagus...get crafty and go by the season!