It's time to turn our attention to the kitchen today! Because it's Tuesday, my sister in law Deanna will be sharing another delicious, Beachbody recipe with us today!
Today, Deanna is going to share her awesome Vegetable Egg Cups! Here's what I love about egg cups. One, they're delicious. I could pretty much stop right there, because really, that's kind of all that matters, right? But I will go ahead and share my second favorite thing about them...you can make them ahead of time, freeze them, and save them for later! BOOM. Breakfast...done! Do your kids all have a million sports and games that all start at 9am on a Saturday?! Never fear. Do you hate cooking breakfast for yourself in the morning, but don't want to starve until lunch. Egg cups. Love breakfast at any time of the day, but still want to eat something healthy?! Egg cups!
VEGETABLE EGG CUPS
Man are these a lifesaver! Quick throw in the microwave add hot sauce...oh man are these delicious!
Nonstick cooking spray
10 Large eggs
Pink Himalayan salt (or sea salt) and ground black pepper (to taste; optional)
1 cup chopped mushrooms
½ cup chopped onion
1 medium red bell pepper, finely chopped
2 cup spinach leaves, chopped
Optional toppings- Feta cheese, salsa, hot sauce
Directions:
Heat oven to 375 Degrees F.
Lightly spray 12 cups in a muffin tin with nonstick spray.
In a large bowl, whisk eggs until blended; season with salt and pepper if desired.
Add mushrooms, bell pepper, onion, and spinach; mix well.
Pour about ¼ cup of the mixture into each cup of the muffin tin until they are even.
Bake 15-20 minutes, or until a toothpick inserted into the center of cups comes out clean.
Top egg cup with salsa, feta, or hot sauce… or all 3!
**Recipe altered from the FIXate Cookbook**
If you want to learn more about Beachbody Nutrition system, or are looking for a Beachbody coach, contact Deanna at:
mcclellandeanna89@gmail.com
Or find her on Facebook (Deanna McClellan) or Instagram (dmac830)
Happy eating y'all!
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