Egg Cup Recipe

Goooood morning!

The start of the new year was also the start of a new eating program for me. As a busy mom, personal trainer, and fitness addict, my food consumption wasn’t enough to sustain the amount of energy I was putting out so I knew I had to make some changes. Let me say this….eating MORE food is sometimes harder than eating less! Before, I would skip breakfast if I didn’t have enough time in the morning or was distracted by my daughter and not even notice, But now, skipping breakfast is a big problem. After getting used to eating 5-6 times a day, not eating in the morning makes me very HANGRY. I made these great little egg cups last night and they reheated so well! Give them a try and pop on over to instagram @fitmamasb to let me know what combination of ingredients you liked best!

quick breakfast recipeEgg Cup Recipe

  1. Choose your ingredients
  2. Preheat oven to 375 degrees
  3. Scramble 6 eggs in a bowl
  4. Chop ingredients (I used spinach and green onion)
  5. Sautéed veggies and meat in a pan.
  6. Lightly grease a cupcake sheet with coconut oil or spray.
  7. Evenly distribute sautéed veggies and meat into muffin tin (should make about 6)
  8. Evenly distribute eggs into muffin tin on top of veggies.
  9. Bake for 15 minutes or until eggs are cooked through and fluffy.

Veggie and Meat Options

  • Spinach
  • Kale
  • Bacon
  • Ham
  • Sausage
  • Onion
  • Shallots
  • Leek
  • Zucchini
  • Potato
  • Sweet potato
  • Mushrooms
  • Whatever else you have leftover from dinner!

Enjoy!

In fitness and good health,

Natasha

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