Egg Muffin Cups
- Prep Time: 10
- Cooking Time: 20
- Makes 12 Egg Muffin Cups
leftover roasted brussels sprouts, kale and Backyard Farms tomatoes from the Loaded Chicken and Veggie Tacos recipe
fresh basil leaves
seasonings of choice (sea salt, pepper, nutritional yeast)
optional add ins:
roasted chicken from the Loaded Chicken and Veggie Tacos recipe and any other leftover vegetables or proteins from previous meal preps
It's a fact that planning meals in advance leads to healthier eating habits and less food waste. This dish is part of a healthy, 3-meal plan from lifestyle blogger Blair Flynn who shares creative recipes like this and healthly living tips at balancewithb.com. CLICK HERE for the "Backyard Story" on Blair's blog and then check out the Loaded Chicken and Veggie Tacos with Cilantro and Tahini Avocado Sauce and the Avocado, Tomato Chicken Sandwich she created with the other ingredients she purchased during her shopping trip.
Preheat the oven to 350 degrees.
Generously grease a muffin tin with coconut oil or spray. This is important or the eggs will stick to the pan!!
In a large mixing bowl, crack all of the eggs into the bowl and mix (if you want to do a mixture of eggs and egg whites, that will work)
Add your seasonings to the egg mixture and mix until well combined. NOTE: If you want all your egg muffin cups to have the same vegetables, add them to the egg mixture before pouring into the mufin tin. If, you prefer to have different vegetables in each muffin cup, pour the egg mixture into the prepared muffin tin then add the vegetables of your choice into each tin.
Pour the egg mixture into the muffin tin filling each cup 3/4 of the way. If you decided to add the vegetables later, add them now.
Place the muffin tin in the oven and bake at 350 degrees for 20 minutes.
Let the egg muffin cups cool completely before removing from the pan.
Place the egg muffin cups in an airtight container and refrigerte for up to 5 days. You can eat them cold, but if you want to heat them up, place them back in the oven under the broiler for a few minutes or at 400 degrees for 5 minutes or so.
ABOUT THE CHEF
Blair Flynn, Balancewithb
Blair is a lifestyle and food blogger as well as a certified yoga instructor. Her recipes focus on the idea of simplicity and incorporate wholesome and healing foods for the body as well as the mind. Growing up with many digestive issues and health set backs, Blair understands the importance of eating real foods, understanding where those real foods come from, and taking care of oneself not only physically and mentally. She loves sharing with her readers that eating healthy doesn’t have to be difficult or intimidating. In her yoga classes, she empowers her students to find moments of stillness in their busy lives and to try new things so they can feel empowered and confident both in and out of the yoga studio. Blair's goal is to inspire others to embrace a healthy lifestyle in order to feel their best, discover an appreciation for fresh, local foods, experiment in the kitchen, and most importantly enjoy doing it!
Blair grew up near the beautiful beaches of Newport, RI and currently resides in Boston. A beach girl at heart, she never misses an opportunity to escape the city and head home! After receiving her Master's degree in Spanish and Latin American Culture and traveling all over Spain for many years, Blair is happy to have found her calling and passion in life by dedicating herself to her blog, her readers, and teaching yoga!