Bored of the same bowl of cereal for breakfast every day? Here’s a simple savoury recipe to shake up your routine. It’s super-quick and great for prepping in a batch, keeping you covered for a few days at a time — ideal for minimum-fuss mornings.
Not only are these breakfast cups low in carbs and high in protein, they’re also a great way to use up any leftover veggies you might have in the fridge. Talk about ticking every box.
Servings: 3 cups per serving
Cook time: 12 minutes
Ingredients
- 8 Eggs
- 50g Cheddar
- 12 Chicken Slices
- 4-6 Mushrooms
- 1Cups Spinach
- 1/2 Pepper
- 1/2Tbsp Salt
- 1/2Tbsp Paprika
- 1/2Tbsp Garlic Powder
- 1/2Tbsp Oregano
Instructions
First, preheat your oven to 200°C.
Then, crack the eggs into a bowl or jug.
Add the spices and grated cheese, then mix everything well until fully combined. Set aside.
Prepare the chicken slices by making a cut with scissors on opposite sides of the slice. This will help them become the ‘cups’ when added to the muffin tray.
Spray a muffin tin with low-fat cooking spray or oil to prevent the cups from sticking, then place a chicken slice into each hollow of the muffin tin and shape so that it becomes like a cake case for your egg mix to sit inside.
Add the chopped veg to the bottom of each chicken cup, then pour in the egg mixture to fill.
Cook in the oven for 12 minutes. Then enjoy straight away or keep in the fridge in an air-tight container for up to 2 days.
| calories 216 kcal |
| totalFat 13g |
| totalCarbohydrates 2g |
| protein 22g |
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