Whether you’re on a diet or you need something simple and quick to grab while on the run, Breakfast Egg Muffin Cups are a delicious healthy savior and PERFECT for Meal Prep! This recipe makes 12 servings.
10 large eggs
½ tsp salt
½ tsp black pepper
½ tsp paprika/cayenne pepper (optional)
½ cup sundried tomatoes, chopped
1 cup chopped baby spinach, finely chopped
¼ cup reduced fat feta/low fat cheese [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]
These breakfast cups can be stored in the fridge or freezer and can be heated up for a quick breakfast or snack!