My Newest Breakfast Inspiration - Egg Cups

I woke up this morning feeling very uninspired with what I normally eat for breakfast and also rather full from the past weekend of birthday celebrating. So I decided to venture into new territory for something savory and satisfying yet light. I’ve heard of these mini frittatas you could call them and love how they’re ready to portion and transport easy. Not to mention they’re a quick way to start your day with some veggies.

Egg Cups:

• 6 eggs

• 1 cup shredded cheddar cheese (or whatever you have in the fridge) - save 1/4 cup for topping before you put in oven

• 2 cups chopped veggies (I used frozen spinach and cauliflower rice) but what’s great about this recipe is you can use whatever is in your fridge. Just make sure they’re chopped fine enough so the veggies cook all the way through in the egg mixture.

• 1 cup completely cooled quinoa

• 1/4 tsp salt and pepper

Preheat your oven to 350 degrees. Whisk the eggs first, then mix in the rest of the ingredients. Scoop into either a well oiled (I used coconut oil) muffin tin or use these silicone muffin wrappers I love and top with the remaining 1/4 cup cheese. Bake for 20-25 minutes or until a fork comes out clean. Let them cool for a few minutes before you try to take them out and enjoy. They’ll last in the fridge for 4 days or so or freeze half the batch for the next week’s breakfast.