Easy Veggie Egg Cups

Ah breakfast. People say it’s the most important meal of the day but who has time to cook a full breakfast during the week? Enter these egg cups! I love making these on Sunday because they’re so easy and I can just reheat them throughout the week for a healthy easy protein breakfast.

Ingredients (makes 4 servings):

• Non-stick spray
• 10 eggs
• 1 green pepper
• 2 Roma tomatoes
• 4 oz white mushrooms
• 1/2 cup shredded mozzarella
• 1/4 cup shredded sharp cheddar
• Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees Fahrenheit. Generously spray a muffin baking sheet with non-stick spray. Thoroughly whisk 10 eggs until completely smooth and add salt and pepper to taste.
• Dice green pepper, tomatoes, and mushrooms into small pieces. For the tomatoes, drain as much excess liquid as possible.

• Divide each veggie across 4 muffin cups. Pour the eggs evenly across the vegetables. Spoon one tablespoon of mozzarella on top of each mushroom and green pepper cup and one tablespoon of cheddar on top of each tomato cup. (If you prefer to have your egg cups cheesy throughout instead of cheesy on top, just add the cheese before the eggs.)

Bake 20 to 30 minutes until set. Gently remove from egg cups and allow to cool before placing in the fridge. Reheat in the microwave for breakfast and enjoy!