Friday, January 29, 2016

Power Protein Egg Cups

Mornings can be tough. Especially as a busy family, There are a hundred things to do to before rushing out the door, and often my breakfast is an afterthought. It’s tempting to reach for a breakfast bar, grab a “healthy” muffin at the coffee counter (it has blueberries in it, so it counts, right?), or worse, skip breakfast altogether.
That’s where these protein-packed egg cups come in. The simple recipes for these grab-and-go mini-omelets make enough for a week’s worth of breakfasts. Trust me they are super easy and delish! Perfect for us busy momma who are wanting a healthy breakfast while on the go! Got extra? Store them in the fridge and reheat them in the microwave.

Power Protein Egg Cups
Start your morning off strong with this low-fat, high-protein egg cup recipe with turkey bacon, shredded chicken, and sweet onions and peppers.

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each
Nonstick cooking spray
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 slices cooked turkey bacon, chopped
3 oz. cooked shredded chicken breast
2 cups chopped red bell peppers
1 cup chopped onion
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
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 cups comes out clean, and eggs are set.
For My Fixers this recipe is 1 Red and 1 Green Container
Recipe Courtesy of