Pump the Protein Egg Cup Breakfast
By Naturopathic Doctor Tamarah Chaddah, N.D.
I recently shared a health tip about the importance of pumping the protein in the morning.
By opting for a protein-packed meal, as opposed to a sugary breakfast, you’ll be better set up for the day ahead.
This eggcup recipe is a great option.
It will help you feel full and stabilize your blood sugar levels, leaving you more energized and better able to focus.
Ingredients
- Coconut oil to grease
- 6 large eggs
- 1/4 cup milk
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 medium red bell pepper
- 3/4 cup spinach
- 1/4 cup cheddar cheese, shredded
Instructions
- 1.Spray a muffin tin with cooking spray and preheat oven to 375°F.
- Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (Fun fact: this method is called chiffonade.)
- Add the peppers, spinach, and shredded cheddar to the egg mixture.
- Fill muffin cups 3/4 full and bake for 20 to 25 minutes until centres are set and no longer runny.
- Allow to cool slightly before serving.
Extras may be stored in an airtight container in the refrigerator for up to a week, and in a freezer-safe container in the freezer for up to a month. Microwave thawed eggcups on high for 45-60 seconds or until hot.