Veggie Egg Cups (GF)
During my gut reset these have been great for those mornings with the kiddos when I just have zero time to make any sort of healthy breakfast aside from a smoothie and I want something a little more filing but can’t have the grains and want the protein. These cups have been a lifesaver!
I make enough for about 2 days in advance (because I don’t love pre-made eggs after that but that doesn’t mean that can’t last 3 days) and then I make a new batch for another couple days. I eat these on-the-go and also when I’m home and just too focused on the kiddos breakfast to make something for myself - like eggs.
I load them with veggie to make sure I’m getting my complete macros for breakfast so I’m energized and satisfied. I also add in a bit more fat to these to keep that sustained energy even longer and keep me satisfied until lunch.
I will warn you, its not dairy free. I’ve been eating dairy as part of my gut reset to help get in the protein and nutrients I need because I don’t eat meat so this gives me another protein and fat source. However, these can be made without it!
If you don’t have these veggies, don’t stress, use what veggies you DO HAVE! It’s a great way to re-use or use up the veggies you haven’t eaten, especially by the end of the week when you’re running low on meal ideas and have lots of veggies left! So get creative here!
Now for the ingredients:
6-7 organic eggs
1/2 cup full fat whole milk yogurt or whole milk
1/2 red or orange bell pepper
1/4 chopped onion
1-2 chopped garlic cloves
1 cup chopped spinach
1/2 tsp cumin
1 tsp basil or fresh basil if you have it!
pinch of salt
black pepper
*optional raw cheddar cheese
Directions:
Preheat oven to 350. Grease 8 muffin cups in pan. Set aside.
Chop you onion, garlic, spinach and bell pepper. Set aside.
Crack your eggs into a large bowl, add in yogurt and whisk until mixed well and nice and fluffy. Add in your veggies and spices and mix well.
Pour your mixture into 6-8 muffin cups (depending on how much mixture you have). Start with 6 filled to the top or just below the surface and use remaining for remaining two greased cups. Top with cheddar cheese , if desired.
Bake on 350 for 25-30 minutes or until raised and slightly golden brown. (as pictured)
Store in refrigerator safe container and keep for up to 3 days.
Make sure to TAG me on Instagram @AngieReneeWellness if you try these or any of my recipes! I’d love to share them! Have a healthy day! Thank you SO much for following along!!
XX
Angie
