One of my favorite recipes to make are 21 day fix approved egg cups or veggie muffins! They are packed with protein, low in fat, full of veggies and taste incredible! They are also great for on-the-go breakfasts. You can eat them warm, fresh out of the oven!
Or you can put them the fridge and they will last for up to 3 days. Make sure to reheat them if you keep them in the fridge. They might seem a bit soggy after a day, but after they are reheated, they will taste warm and cheesy like the day you made them!
21 Day Fix Egg Muffins and Veggie Cups
Ingredients
- 2 Eggs
- 1 Cup of Egg Whites
- 2 Tbsp of Skimmed Milk (Optional, but will make the muffins fluffier)
- 1 Blue Container of shredded cheese (Cheddar, Mozzarella, etc)
- 1 Green Container of mixed chopped vegetables (onion, carrots, spinach, zucchini, etc)
- 1 tsp of Olive Oil (for brushing the muffin tins/cups)
- Pepper, Salt and Spices
Instructions
- Preheat the oven to 350 degrees.
- Prepare 6 muffin tins. I prefer using a silicon based mold so they pop out easier. Brush the cups or tins with a little olive oil.
- Whisk the two eggs together with the egg whites and milk.
- Fill your 6 greased muffin tins 1/3 full with the chopped vegetables. (I recommend using dry vegetables instead of wet ones like tomatoes to avoid getting a soggy egg cup.)
- Split the cheese from the blue container among the six muffin cups.
- Add salt, freshly ground pepper and any spices you like into each cup.
- Next, pour the egg mixture on top of the vegetables and cheese into each tin. You can fill close to the top but don't go overboard because the muffins will rise!
- Bake for 20-30 minutes. Keep an eye on them and when they are golden on the top, they are done! Let them cool for a few minutes before serving.
