No Fuss Egg Cups
These No Fuss Egg Cups are a perfect grab-and-go breakfast option. They pack a lot of protein between the eggs, cheese and Greek yogurt and are loaded with veggies.
Servings: 12 egg cups
Ingredients
- cooking spray
- 6 large eggs
- ½ cup plain Greek yogurt (low fat is fine)
- 1 cup shredded or crumbled cheese of choice
- 1 medium onion, diced
- 2 cups mixed diced veggies (see above for ideas)
- 1 handful of baby spinach, cut into ribbons (optional)
- ½ teaspoon garlic powder
- pinch red pepper flakes (optional for some added heat)
- salt and freshly ground pepper to taste
Instructions
- Preheat oven to 375 F. Grease a 12-cup muffin tin with cooking spray.
- Add eggs and all the seasoning to a large mixing bowl and beat well. Add Greek yogurt and mix well, breaking the yogurt up into small clumps. Fold in the veggies and cheese. Spoon into muffin tin filling cups about ¾ of the way (they will puff up a bit). Bake for 18-20 minutes, until eggs are set and a fork or toothpick comes out clean.
Notes
- Veggies can be sautéed for an added layer of flavor.
- Store extras in an airtight container in the fridge or freezer; just be sure to allow them to cool completely before placing the lid on.