Easy Breakfast Egg Cups



If you're looking for a quick but healthy breakfast idea that is great for busy school mornings, here's a recipe that one of my bootcampers shared with me this week. Looks yummy! 😋 You could easily tweak the recipe to add more veggies or use a different type of meat (or no meat) if you prefer. Plus, you can make these ahead of time and heat them up in the microwave if needed! Enjoy!

Ingredients:

  • 6 large eggs

  • 1/4 cup milk

  • 1/8 teaspoon sea salt

  • 1/8 teaspoon black pepper, ground

  • 3/4 cup fresh spinach

  • 1/2 cup cheddar cheese

  • 1/2 cup chopped ham

Directions:

  1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.

  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.

  3. Dice the ham and spinach into small pieces.

  4. Add the ham, spinach, and shredded cheddar to the egg mixture.

  5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.

  6. Allow to cool slightly before serving.

#eggbreakfast

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