The kids are back in school, which means that mornings are busier than ever. Making these high protein egg cups in advance will simplify your morning routine. These egg cups are filling and can be customized to match individual tastes using any variety of cheeses and fillings.
Ingredients
7 extra large eggs
1/4 cup 2% milk
1/4 teaspoon salt
3 ounces shredded cheese (I used half cheddar and half parmesan)
Your choice of fillings, for example: spinach, sweet peppers, mushrooms, bacon, sausage, etc
Olive oil
Cooking spray
Directions
Preheat oven to 400 degrees and coat each muffin cup with cooking spray.
Prepare your fillings: Sauté chopped vegetables in olive oil and set aside. Fully cook bacon and sausage, cut into bite-sized pieces, set aside.
Combine Ingredients: After that, get a mixing bowl and crack all 7 eggs into the bowl, add milk and salt, and whip with a steel whisk until the contents are a uniform light-yellow color.
Fill each prepared muffin cup with 1 tablespoon of cheese and desired fillings. Add egg mixture evenly into the 12 cups. Bake for 13-14 minutes.
Serve immediately, or cool for 10 minutes, cover, and refrigerate.
Egg cups can be stored in refrigerator for up to 5 days, and are easily reheated in the microwave for 30 seconds.
