3 Easy Egg Cup Recipes

Power Protein Egg Cup 

Makes 6 servings, 2 egg cups each

Ingredients:

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  • 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

Preparation:


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.

Portion Fix Containers
½ Green
½ Red

 

Southwestern Egg Cups

INGREDIENTS:

  • 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

  • 12 medium jalapeños, seeds and veins removed, chopped

  • 1½ cups black beans, drained, rinsed

  • 6 oz. cheddar cheese (about ¾ cup)

PREPARATION:


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 jalapenos, beans, and cheese between prepared muffin cups.
5. Evenly pour egg mixture over broccoli 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.

Portion Fix Containers

1 Green
½ Yellow
½ Red
½ Blue

 

Super Green Egg Cups

INGREDIENTS:

  • Nonstick cooking spray

  • ¼ cup unsweetened almond milk

  • 12 large eggs, lightly beaten

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  • 1 cup steamed broccoli, coarsely chopped

  • ½ cup chopped green bell pepper

  • 1 cup chopped raw spinach

PREPARATION:


1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide broccoli, spinach, and bell peppers between prepared muffin cups.
5. Evenly pour egg mixture over broccoli 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.

Portion Fix Containers
½ Green
1 Red

 

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