Want something fast, easy and delicious?
Try making mini vegetable egg cups, there a quick fix for your meal prep, you can eat them fresh or store them in the refrigerator and eat them throughout the week as a quick snack or a light breakfast.
What you’ll need
Salt & Pepper to taste
4 eggs, 2 egg whites
Note: you can implement the colors of the rainbow using red & yellow bell peppers, green spinach, green onion, white or purple onion, and red tomatoes.
Prep all vegetables
Then break 4 whole eggs, 2 egg whites into a measuring cup.
Whisk so the eggs will become nice and fluffy.
Cook the more firm vegetables on a pan for about 1-2 min till they become slightly softened.
Stir in veggies in the egg mixture and add the mixture to your sprayed muffin pan, fill up half way.
Bake for 15-20 minutes in a 350 degree oven.