These are my new obsession. I have made them every weekend for a month straight now and I think I like them more and more every time I eat them. They are super easy to make and fit directly into my health goals. I can make a batch of these and have breakfast everyday for the week without the hassle of making a healthy breakfast each morning before work. These have saved me a ton of time each morning.
These egg cups are high protein, meal prep friendly, and are super easy to make. They are as easy as they look. Put a slice of ham or turkey into a muffin tin, crack in an egg into each one, add salt, pepper, and cheese, and then bake. Doesn’t get much easier than that for meal prep. And trust me, I’ve done a lot of meal prep over the year. Nothing beats the ease and simplicity. You also can’t beat the macros unless you are having a protein shake but these are much tastier and more disable than having protein shakes everyday. You and your gut will thank you for eating these. Let’s get into the recipe.
The Recipe
Breakfast Egg Cups
A quick, high protein breakfast is a great way to start the day. This recipe is a go to for my weekly meal prep.
Ingredients
- 12 Eggs
- 450 grams or 1 pound of Ham or Turkey Slices
- 30 grams of Shredded Cheese
- Salt
- Pepper
Directions
- Spray a standard muffin tin with cooking spray and preheat oven to 375 F 2. Tuck a piece of ham or turkey into each muffin tin almost like a muffin liner
- Crack 1 egg into each muffin tin
- Put a small pinch of salt and a small crack of black pepper on each cup
- Break each yolk with a give it a small stir to mix so salt and pepper are not completely at the top
- Add a small amount of cheese to each cup
- Once oven is preheated, place tray into oven and bake for 25 to 30 minutes or egg is cooked through.
- Pull out of the oven and let cool for 10 to 15 minutes. They are now ready to eat or let them cool further and store them in a container for prep for the week.
Nutrition
Per Serving:
260 calories;
15 g fat;
3 g carbohydrates;
25 g protein;
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