This Breakfast Egg Cups Recipe is the great 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 season just commence?! I guess it is time to start out considering about some quickly breakfasts for these crazy college day mornings.
I have a initially grader, preschooler, and 2 month old child. My husband leaves for work just before we get up, so I am on my personal to get the youngsters prepared. Mornings are a bit difficult to say the least.
Since my youngsters 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 just before. Saturday’s pancakes turn out to be weekday breakfasts. Sandwiches are created for lunch the evening just before, and these breakfast egg cups can be created and refrigerated or frozen ahead of time as effectively. Perfect for these busy college day mornings!
Leftover veggies will in no way go to waste if you use them in these breakfast egg cups. I made use of a red bell pepper and spinach for the vibrant colors. I feel it gives these egg muffins a “confetti” appear. After all, we consume with our eyes and youngsters are drawn to the vibrant colors. A small sprinkle of cheese is scrumptious as well!
Our favourite 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 really should unquestionably add these to your breakfast menu!
Can You Eat Eggs Every Day?
Eggs have gotten a poor reputation more than the years mainly because they include cholesterol. A significant 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, really should 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 basically does not work that way. The study regularly and reliably shows that the cholesterol you consume has incredibly small effect on how considerably cholesterol is in your blood.
Your body basically 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 significant 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 basically definitely critical 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 improve your threat for artery and heart illness). And even even though the research has disproven the hypothesis — for most of the population — the health-related neighborhood has been slow to reverse suggestions. Unless you have health-related circumstances exactly where your medical professional has advised decreasing your cholesterol intake, then consuming eggs every day is just excellent!
So – Egg Cups for the win!
- cooking spray
- 6 significant 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 compact pieces. Stack the spinach leaves, roll them up, and slice them thin. (This process 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 just before serving.
Calories: 78kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 119mg | Sugar: 1g