Egg Cup Omelets Recipe
It’s unfortunate, but when you’re trying to eat healthy the most important meal of the day usually gets the shaft. You can probably relate, but mornings are crazy around here. I am often tempted to just swing through Dunkin Donuts and pick up a super easy, super yummy, and super unhealthy breakfast sandwich. Then I stumbled across this recipe for Egg Cup Omelets. Sure, it takes a little planning ahead to make them each Sunday, but they are so easy to eat on the go over the week.
Why egg cup omelets?
As I said, mornings around here are crazy. Cail and I love breakfast food, though – fried eggs, eggs benedict, french toast… you get the picture.
The problem is that most breakfast foods just aren’t good for “on the go”. We just don’t have time to cook a nice meal in the mornings, never mind sit down at the table to eat it. We need something that we can hold in one hand while we are wrangling the kids out the door with the other.
The few breakfast foods that are conducive to eating on the go tend to be on the unhealthy side. The previously mentioned Dunkin Donuts breakfast sandwich being on that list.
These egg cup omelets solve both of those problems. They are basically healthy vegetables and egg whites. There are not even egg yolks in them! Additionally, cooking them in a muffin tin makes them nice and portable for eating in the car or grabbing bites in between rushing around the house. All you have to do is pop them in the microwave for about 20-30 seconds each and you’re all set.
|Prep Time||15 Minutes|
|Cook Time||30 Minutes|
- coconut oil spray
- 24 egg whites
- 1/2 red bell pepper finely diced
- 1/2 yellow bell pepper finely diced
- 2 cups fresh baby spinach lightly chopped
- 3 green onions chopped
- 1 dash salt
- 1 dash ground pepper
- Preheat your oven to 350 degrees.
- Spray a muffin tin with the coconut oil spray.
- Whisk the egg whites with the salt and pepper in a bowl. Experiment with the salt and pepper each batch that you make to suit your taste. Set aside.
- In a separate bowl, mix together the bell peppers and spinach.
- Fill each cup of the muffin tin half way with the vegetable mixture. Leave it loose so that the egg mixture will surround the vegetables when added.
- Carefully pour the egg whites evenly into each of the 12 cups in the tin to fill each approximately 1/2 - 2/3 full.
- Bake for 25-30 minutes, or until egg whites have set.
- Remove from the oven and top with the green onions. Serve warm.
- Alternatively, you can store them in the refrigerator and reheat throughout the week as a quick breakfast on-the-go!