I have an easy breakfast recipe for you that is perfect for meal prep! They taste good all week and reheat so well. I love adding so many veggies to my cups so they feel light and nutritious but also feel free to switch up the ingredients based on your taste buds. I mainly used mushrooms and spinach but you could also use do a kale and zucchini combo or add some cheese on top like cheddar before it bakes or feta as a nice savory topping when you’re eating it. If you’re doing this for meal prep, you might want to double or triple your recipe and even freeze some.
I prefer to cook my veggies prior to baking them because some veggies release a lot of water and then you might have goopy eggs AND onions taste way better if they are golden brown prior to being baked raw.
I used ramekins but you could also use muffin tins and make more than just 4. Pro tip: always spray or grease the pan, let the egg cups cool before trying to remove them from the cups, it’s easier or else it sticks to the sides sometimes or use a silicon muffin pan. I’d love for you to try my recipe 🙂 ! Please tag me on Instagram and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel.