It’s Foodie Friday and this week we have a simple recipe that will make your mornings a breeze! You’ve heard it a million times, that breakfast is the most important meal of the day, and yet so many people skip it in the morning rush. These egg and veggie cups are just as fast as grabbing a bowl of cereal or a granola bar, but SO much healthier! It just requires a few minutes of prep over the weekend to have a quick and filling breakfast on the go for your week!
Egg & veggie cups
eggs and chopped veggies
Chop up the veggies that you prefer. Mushrooms, tomato, broccoli and green peppers are perfect! (we used mushroom & tomato)
Scramble eggs into a mixing bowl (5 eggs made 8 cups)
Optional: add ground pepper or garlic to taste
Mix veggies into the eggs and pour into muffin cups. We used silicon cups, which made it super easy to pop the egg cup out after heating.
Bake at 350 degrees for 25 minutes
Enjoy immediately, and refrigerate the rest to have a quick and easy breakfast throughout the week! Just microwave for 30-45 seconds and you are good to go!