Original Breakfast Egg Cup Recipes
These are the egg cup recipes from the beachbody blog, and 21 day fix:
Power Protein Egg Cups
Yield: 6 servings, 2 egg cups each
Ingredients:
nonstick cooking spray
1/2 cup coconut, soy, almond, or regular milk
16 large egg whites (2 cups)
sea salt (or himalayan salt) and ground black pepper (to taste; optional)
2 slices turkey bacon, chopped
3 oz cooked shredded chicken breast
2 cups chopped red bell peppers
1 cup chopped onion
Preparation:
1. Preheat oven to 350 degrees F
2. prepare twelve muffin cups by coating with spray
3. combine milk and egg whites, season with salt and pepper, and whisk to blend
4. evenly divide turkey bacon, chicken, bell peppers, and onion between prepared muffin cups
5. evenly pour egg white mixture over turkey bacon mixture.
6. bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cup comes out clean, and eggs are set.
Southwestern Style Egg Cups
Yield: 6 servings, 2 egg cups each
Ingredients:
nonstick cooking spray
1/2 cup of unsweetened almond or coconut milk
16 large egg whites (2 cups)
sea salt (or himalayab salt) and ground black pepper (to taste; optional)
12 medium jalapenos, seeds and veins removed, chopped
1 1/2 cups black beans, drained, rinsed
6oz chedddar cheese (about 3/4 cup)
Preparation:
1. preheat oven to 350 degrees F
2. prepare twelve muffin cups by coating with spray
3. combine milk and egg whites in a medium bowl. season with salt and peper, if desired, whisk to blend
4. evenly divide jalapenos, beans, and cheese between prepared muffin cups
5. evenly pour egg mixture over vegetable mixture
6. bake for 15 to 20 minutes, or until toothpick inserted into center of egg cup comes out clean, and eggs are set
Super Green Egg Cups
Yield: 6 servings, 2 cups each
Ingredients:
nonstick cooking spray
1/4 cup unsweetened almond or coconut milk
12 large eggs, lightly beaten
sea salt (or himalayan salt) and ground black pepper (to taste, optional)
1 cup steamed broccoli, coursely chopped
1/2 cup chopped green bell pepper
1 cup chopped raw spinach
Preparation:
1. preheat oven to 350 degrees F
2. prepare twelve muffin cups by coating with spray
3. combine milk and eggin a medium bowl. season with salt and peper, if desired, whisk to blend
4. evenly divide broccoli, spinach, and bell peppers between prepared muffin cups
5. evenly pour egg mixture over vegetable mixture
6. bake for 15 to 20 minutes, or until toothpick inserted into center of egg cup comes out clean, and eggs are set
