These veggie egg cups came in handy for me this week as I was having a super busy week so I couldn’t be bothered to cook. I did a live Instagram session on Sunday while I was prepping this which was mostly for the 7- day sugar detox challenge but they did come in handy.
When I imagined this recipe in my head, I wanted to use some spinach at the bottom but as usual, I cook on impulse most of the time and always have to use what I have which works for me almost all the time.
So if you have noticed this week I have been on a high healthy fat and protein diet with low carbs. Well the explanation for that is the 7-day sugar detox challenge and also If you watched my last youtube video, I was talking about how proteins burn more calories during digestion than any other macro, so I decided to switch my diet up a little bit.
If being a morning person isn’t for you and you can’t be bothered to cook in the morning this will help a great deal to stick with your weight loss goals so you don’t fall off the wagon. Although I still say when you fall off the wagon for a meal or a day its very okay don’t beat yourself up as it happens to everyone, what matter is that you leave that in the past and move on.
VEGGIE EGG CUPS
- 6 eggs
- 1/2 bell pepper
- 3 mushrooms
- 1/2 an onion
- 1 teaspoon of oregano
- Salt and pepper
- 2 tablespoon of olive oil
- 1 fresh red chili (Optional)
- 1 tablespoon of green onions
- Preheat the oven to 350 degrees F.
- While the oven is preheating, prep all the veggies by cutting them into small cubes, preferably the same size. That is the mushrooms, onions, and bell peppers.
- Heat up a pan on medium high heat and add olive oil, when the oil is hot enough, add the onions and cook them for about 1 minute or until they turn translucent.
- Add the mushrooms for another minute then the peppers and cook them for a minute. (We don’t want the peppers to get soft because we are going to bake them and the crunch helps with texture).
- Add the oregano followed by salt and pepper and chili. Stir 30 seconds then let it sit and cool down for about 10 minutes. (The reason we let it cool is so the water from the veggies can drain so our egg cups are not soggy).
- After 10 minutes grease a muffin tray with some olive oil, then add the cooked veggies, this recipe makes about 8 cups but I personally only wanted 6 so I ate the leftover veggies with another meal.
- Crack an egg on top of each cup then sprinkle some green onions to garnish.
- Bake for 15-20 minutes, then take them out and let them cool before you remove them from the tray.
- ENJOY and package the rest for your weekly meal prep.
Calories: 247 for 2 cups
6% carbs, 72% fat, 22%protein
As always, don’t forget to tag me @madammebae or use the hashtag #madammebae when you try these recipes as I would really love to see your beautiful creations.
The good thing about these is you can not only have them as breakfast but also as a snack or even lunch and dinner if you like.
- Can you freeze egg cups? Yes
- How long can you keep egg cups for? For up to 7 days in the fridge
- How long should I warm them? For 30 seconds if refrigerated or 1 minute if frozen