Breakfast Egg Cups Packed with Protein

These egg cups make a quick and healthy breakfast powered by protein. You can prepare a whole batch at once to have ready-made meals for the entire week.

I love this recipe! When I make it, I make a dozen for the whole week. I change up the meat and veggies for every 4 egg cups to add variety to the taste.

Remember, if you do change up the ingredients, the nutritional information may change a bit. This does not matter to me, because I am switching out healthy ingredients for other healthy ingredients, so it keeps me in the ballpark of the nutritional values.

Breakfast Egg Cups Packed with Protein

Ready? Have fun making these jammed packed protein egg cups for a perfect grab and go in the morning! To Share: I use an egg with the yoke for a few of my egg cups.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 6 servings (2 egg cups each)

Calories 110 kcal

Ingredients

• Nonstick cooking spray

• ½ cup unsweetened almond milk

• 2 cups egg whites (16 large eggs)

• 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 red bell peppers chopped

• 1 cup onion chopped

Instructions

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.

Recipe Overview:

The nutrition information shown below gives you an approximate breakdown of what's in this recipe.

SOURCE: BEACHBODY