These quick and easy are a huge hit in our house. They are the perfect snack or mini meal that is great at any time of day! I like to let the kids help make them so that I know they will eat them. They can be stored in the fridge for a quick meal throughout the week or frozen in individual portions. So simple really there is no reason not to prepare them ahead of time.
What you need:
12 whole eggs OR egg whites (1/4C for each cup)
veggies of your choice diced, you will need 1/2C for each cup
Shredded cheese if you like
Non Stick Cooking Spray
Heat oven to 375. Spray muffin tins with cooking spray. In a bowl, whisk eggs (unless using egg whites). Divide eggs among the muffin tins. Add desired veggies to the muffin tins. I do it this way because I like them to all be even, but you could add all the ingredients to the bowl and then divide the mixture among the tins too. Sprinkle with cheese if desired. To bulk up the egg cups and my greens intake I also add spinach to mine. Cook for 15-20 minutes.2 egg cups=1 serving
Following the Fix? I count this as 1 Red and 1 Green. If you add the cheese you will need to count a Blue container as well.
