I don’t know about you, but I find it so much easier to eat healthy when I plan ahead a little bit and these on-the go egg cups are a perfect example. As part of my eating program, FWTFL, I don’t eat until lunchtime, when I break my fast. ( I fast from 8 pm until 12 p.m.) It has worked well for me. However, my biggest issue is that I am not always home at that time and I need easy and healthy things that I can take with me. I am not a protein bar person, so these on-the-go egg cups are perfect. They are choc full of vegetables and easy to take along, so I can eat them anywhere. I am always ravenous by noon, so the quicker I can feed myself, the better. Also, they are great for low carb days.
My Orange Creamsicle Chia Pudding is another great, healthy breakfast idea.
I made 2 dozen of these over the weekend and keep them in the fridge. You can also freeze them. They can easily be heated in the microwave for 30 seconds, but they are good cold.
ON THE GO EGG BITE RECIPE
WHAT YOU NEED:
(makes 1 dozen)
8 eggs
4 egg whites
salt & pepper
dried basil
dried oregano
2 1/2 cups chopped fresh veggies (whatever er you have on hand)
feta cheese
silicone cupcake liners
HOW TO:
Preheat oven to 350
Add silicone liners to cupcake tin. ( I highly recommend liners. I sprayed mine only with cooking spray and it was a mess to clean up.
Add eggs and spices to a bowl and beat briskly.
Divide veggies evenly in tray
Pour egg mixture into each tin until 3/4 full
Sprinkle with a bit of Feta
Bake for 20-25 minutes, or until firm in the center and slightly browned.
Enjoy!
XO,
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