Breakfast Egg Cups

egg cups.jpeg
 
 

meal prep, meal prep, meal prep

Gosh, I feel like this concept is EVERYWHERE now. Every time I turn around, I'm seeing something about prepping your meals for the week and how it's such an effective use of your time.

I'm not disagreeing. Just for the record. It's funny to me that people are just now catching onto this concept I feel like I've been using to help my household run smoothly for years.

In the beginning, it started as a way to "diet" because CrossFit way back in the day (at least the one I went to) was into the Zone Diet, before it went the Paleo route. So my husband and I every Sunday would measure out our food based off of the guidelines for Zone.

While we've moved on from Zone, what it taught me was the power in taking the thinking out of food because it's already prepped and ready to go. It takes out the standing in front of your open fridge wondering what to eat part of eating out of the equation.

Now that life has evolved, and we both have more things to juggle, going back to those meal prep times on Sundays has been all more important. Ultimately, I feel it's a better use of my time to spend an hour on Sundays prepping usually breakfasts and snacks because I get more time with my family as the week progresses.

This egg cup recipe is total fire for the meal prepper because you can make a large batch, let your oven do the majority of the work, and have a delicious, well rounded, hearty breakfast in the morning. Really anyone can make this recipe and once you get used to it, it's fun to switch up what goes into the egg cups. We like to add in spinach, mushrooms, or even onion, and we even make a variety so breakfast isn't the same everyday during the week.

Breakfast Egg Cups

1 onion, diced

1 red bell pepper, seeded and diced

1/2 cup shredded cheddar

12 eggs

2 cups of milk

salt and pepper to taste

Preheat your oven to 350 degrees and spray a muffin tin with  non-stick spray. Whisk the eggs with the milk, add in the salt and pepper, and mix until well combine. Add in the onion and bell pepper, stirring until well combine and then add in the cheddar cheese, mixing in well. Divide the egg mixture evenly in the muffin tin and bake for 25 to 30 minutes or until eggs are cooked. Enjoy while hot or let it cool and store in tupperware in your fridge for 3 to 5 days!