This Breakfast Egg Cups Recipe is the excellent breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are prepared to consume.
Get lots more suggestions for kick-beginning your kids’ days in our roundup of 28 High Protein Breakfasts.
Is college beginning currently?! Didn’t summer time just start?! I guess it is time to start out pondering about some quick breakfasts for these crazy college day mornings.
I have a 1st grader, preschooler, and 2 month old infant. My husband leaves for work prior to we get up, so I am on my personal to get the little ones prepared. Mornings are a bit difficult to say the least.
Since my little ones are so young, and it is a 3-to-1 battle on college mornings, I am all for prepping something I can the evening/weekend prior to. Saturday’s pancakes turn out to be weekday breakfasts. Sandwiches are produced for lunch the evening prior to, and these breakfast egg cups can be produced and refrigerated or frozen ahead of time as properly. Perfect for these busy college day mornings!
Leftover veggies will under no circumstances go to waste if you use them in these breakfast egg cups. I employed a red bell pepper and spinach for the vibrant colors. I assume it gives these egg muffins a “confetti” appear. After all, we consume with our eyes and little ones are drawn to the vibrant colors. A small sprinkle of cheese is scrumptious as well!
Our preferred way to consume these breakfast egg cups is with salsa or ketchup, but you can entirely heat and consume them on the go! Everything is portioned out and prepared to munch on. You can also serve them on a colorful muffin liner. You ought to undoubtedly add these to your breakfast menu!
Can You Eat Eggs Every Day?
Eggs have gotten a undesirable reputation more than the years for the reason that they include cholesterol. A huge egg includes about 185 mg of cholesterol, and the recommendation from the American Heart Association (AHA) is a limit of 300 mg per day.
So, ought to you limit your egg intake? The answer is primarily no. The recommendation from the AHA can be confusing, and right here is why. It assumes that when you consume more cholesterol from meals, your blood cholesterol increases. But, your body really does not work that way. The analysis regularly and reliably shows that the cholesterol you consume has really small effect on how a lot cholesterol is in your blood.
Your body really tends to make its personal cholesterol. Lots of it, in truth. Every single day you create between 1 and 2 grams of it on your personal. (That’s 5-10 instances the cholesterol in a huge egg.) When you consume more cholesterol from foods like eggs, your body produces much less of it. And when you consume much less cholesterol, your body produces more. Cholesterol is really seriously significant in your body. It is in just about every outer layer of all your cells. It’s a requirement for development (in infants and adults). And it is needed for the production of lots of hormones.
The egg paranoia has been primarily based on the old assumption that consuming the yolks will raise blood cholesterol (and boost your threat for artery and heart illness). And even even though the research has disproven the hypothesis — for most of the population — the healthcare neighborhood has been slow to reverse suggestions. Unless you have healthcare situations exactly where your medical professional has advised decreasing your cholesterol intake, then consuming eggs daily is just terrific!
So – Egg Cups for the win!
- cooking spray
- 6 huge egg
- 1/4 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 medium bell pepper, red
- 3/4 cup spinach
- 1 ounce cheddar cheese
Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
Whisk the eggs and milk with each other in a bowl. Season with salt and pepper.
Dice the bell pepper into smaller pieces. Stack the spinach leaves, roll them up, and slice them thin. (This approach is known as chiffonade.)
Add the peppers, spinach, and shredded cheddar to the egg mixture.
Fill muffin cups 3/4 complete and bake for 20-25 minutes till centers are set and no longer runny.
Allow to cool slightly prior to serving.
Calories: 78kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 119mg | Sugar: 1g
I’m a registered dietitian, mom of 4, avid lover of meals and sturdy promoter of healthful habits. Here you will locate lots of scrumptious recipes complete of fruits and veggies, ideas for obtaining your little ones to consume much better and turn out to be intuitive eaters and lots of sources for feeding your loved ones.
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