Honestly? I can’t believe it’s taken me this long to share this recipe!
I have been making this recipe for literal YEARS, you guys. Like, we’re talkin’ almost a decade.
Starting in college, this simple (like, so simple) recipe became a staple for me. I first tried it while I was busy in nursing school, running on the track team, etc., and I often found myself missing breakfast, lacking an EASY protein-filled snack option afte practice, and just needed something healthy to grab when I was “in a pinch” time-wise.
Insert make-ahead egg cups.
If you are short on time, but still want a QUALITY, nourishing, protein-packed breakfast, this is for you.
Guys. these things are SO easy.
Whisk up some eggs. Use the “toppings” of your choice (in this recipe, I’ll walk you through you a Mediterranean-style sundried-tomato, pesto version!). Throw them in the oven for 15 minutes, and boom! You’ve got protein-packed breakfast/snacks ready for the week!
Ya ready? Let’s do this!
Source link: https://thefoundationblog.com/blog/easy-breakfast-meal-prep-egg-cups by Kate Eskuri at thefoundationblog.com