Easy Egg Muffin Cups

Breakfast is a disaster at our house. One kid off to first grade. One momma off to nursing school. One daddy off to work, and sometimes two little kids off to daycare when Grandma’s not here. I don’t have time to make 5 different breakfasts. I don’t have time to make my own breakfast some days but it’s the most important meal of the day so I don’t allow myself to skip it. This is where meal planning comes into play. Because we try to eat clean, natural foods and avoid artificial ingredients at every opportunity, a fresh, healthy breakfast is important to us. So a little time this morning (we’re talking 10 minutes tops) helped me create breakfast that will last us several days. These are easy to grab and go, throw in a spoonful of salsa, and that’s it! Doubling the recipe and we have breakfast for the entire week! These are 21 Day Fix Friendly too and inspired from the Fixate cookbook! Portion container equivalents at the bottom!

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Ingredients:

6 whole eggs

1 cup liquid egg whites

1 large green pepper, chopped

1/4 cup chopped fresh cilantro

1/4 cup shredded parmesan cheese

Sea salt and black pepper to taste

EVOO cooking spray

Salsa

Directions:

Preheat oven to 350*. Spray a 12 cup muffin tin with EVOO spray. In a large bowl whisk 6 whole eggs and egg whites. Add chopped peppers, cheese, cilantro, sea salt and black pepper. Mix well. Pour evenly into muffin cups. Bake for 15-20 minutes until a toothpick comes out clean. Cool for 5 minutes. Serve with 1 tbsp salsa on each. One serving size is 2 muffin cups.