Egg Cups

Making changes to your eating habits is hard.

It's all about setting yourself up for success though. If you can prep breakfast and healthy snacks you're on to a major win.

These egg cups are super simple and delicious. You can reheat them and they will last in the fridge for up to 3 days. I make them on a weekly basis. You can use any vegetables you have in the firdge that need to be used. I love to add feta cheese for the extra kick of flavour and protein.

Egg Cups Recipe

Prep: 10 mins

Cooking time: 15 mins

Servings: 8 cups

Ingredients:

• 3 spring onions

• 1/2 sweet pepper

• cup of brocolli florets (broken up into very small pieces)

• 6 eggs

• 1/4 packet of feta crumbled

Instructions

1. Preheat the oven to 180 degrees celcius.

2. Clean, prepare and slice the onion, pepper and brocolli.

3. Heat a tsp of oil in a pan and add the veg and cook for 5 minutes. Once cooked allow to cool while you prepare the rest of the food.

4. In a bowl whisk the 6 eggs and season with some salt and pepper. (If you are using feta you could leave out the salt).

5. Add the cooked veg and crumble the feta to the bowl. Stir to combine.

6. Before adding the mixture to a muffin tray grease the cups with some oil or butter.

7. Add the mixture to the muffin tray and bake in the oven for 15 minutes.

8. Store for up to 3 days in the fridge (once cooled). You can reheat in the microwave.