Loaded Egg Cups
Serves 1210 mins prep20 mins cook
These loaded egg cups are a perfect breakfast option. Made with eggs, almond milk, spinach, bell pepper, and topped with sharp cheddar cheese, they're versatile and great for meal prep! Ideal for busy mornings, simply make a batch on Sundays and enjoy a nutritious breakfast all week. With the option to add crumbled bacon, these cups will keep your mornings exciting and tasty.
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What you need
Instructions
1: Sauté onion and bell pepper for 3 minutes. 2: Add spinach and cook for 1 more minute. 3: Divide veggies into a very greased muffin tin. 4: In a separate bowl, whisk eggs, almond milk, and spices. 5: Pour egg mixture over veggies in the muffin tin. 6: Top with shredded cheese. 7: Bake at 375°F for 20 minutes.View original recipe