Egg Cups
These are great to prep for breakfast! Really easy and you can make them exactly how you like! I usually have 2 egg cups when I use whole eggs, or 4 if I use egg whites.
Preheat oven to 350 º F
Whisk 3 C of eggs or egg whites (season with anything that you like)
Spray muffin tin with nonstick spray and fill each cup half way with anything you like in your eggs! Here I did a few different veggies, i.e. mushrooms, tomatoes, purple onions, green onions. Other ideas could be sausage, cheese, zucchini, spinach!
Pour eggs into each cup to almost the top (picture included of my muffin tin before baking)
Bake for 22-25 minutes, until fully cooked (shouldn't shake/jiggle when you grab the pan)
Let cool and use a butter knife around the perimeter of each cup to remove; store in the fridge and microwave in the morning or whenever you want them :-)
xo, Celiac Sweetie