Reluctant Housewife: Breakfast Egg Cups
Updated: Mar 21, 2019
If you're like me you're always on the go running to work or wherever you need to get to in the morning and that doesn't leave a whole lot of time for a real breakfast. You know, one that doesn't come in bar form. And, we all know how important meal prepping is in helping us get the yummy nutrients we need to keep us happy and our metabolism even happier! Whether this matters to you or you're just really tired of protein bars and yogurt and would die for a hot meal it's no matter. I've got the breakfast for you!
Check out my quick and easy breakfast egg cups in my latest Reluctant Housewife episode!
Watch the episode here and grab the recipe below!
Trust me. Your belly will thank you.
Breakfast Egg Cups
6 egg whites
large handful of fresh spinach
3 red potatoes chopped into tiny squares
2 tbsp grated parmesan
tsp olive oil
salt and pepper to taste
Preheat your oven to 375 degrees.
Chop your red potatoes into tiny squares. You need them to be small to fit into your muffin tins. Adding 1 tsp of olive oil to a pan on medium heat sauté your potatoes for about seven minutes. Add a large handful of spinach to your pan and let wilt. Add salt and pepper to taste. Once wilted take off heat.
Add six egg white to a bowl and whisk to combine. Add sautéed spinach and potatoes. Mix together. Using non-stick cooking spray or butter coat six muffins tins. Pour your ingredients into each tin about 3/4 of the way up.
Place in oven for 20-25 minutes. Take out and let cool. You can store these in the fridge up to four days. Grab 'em, pop them in the microwave for 30 seconds and eat them on the way out the door!