Let's get the week off to a great start! I've mentioned before (and obviously you already know this) that breakfast is super important. But of course, breakfast can be tough to pull off on a busy morning. I know I'm not the only one who hits the snooze button as many times as possible. I'm often left with barely enough time to shower, let alone eat a healthy breakfast. That's why I like to have things that are easy to put together to make sure I eat something before leaving the house. It's usually granola and yogurt as you know, but these cute little egg cups are going to give my trusty granola a run for its money! The egg cups are full of flavour and packed with veggies (and of course protein). If you whip up a batch of these tonight, you'll have an easy and delicious breakfast every day this week! You could even switch up the veggies and type of cheese for a whole new breakfast (just keep the eggs & milk as is and change anything else).
Zucchini Egg CupsAdapted from Incredible Edible Egg
1/2 cup skim milk
Salt and pepper
1 teaspoon dried oregano
1 clove garlic
1/2 cup shredded part-skim mozzarella cheese
3/4 cup grated zucchini
1/4 cup red pepper, diced
2 ounces soft goat cheese, broken into pieces
Preheat oven to 350.
Vigorously whisk together eggs, milk, garlic, oregano, salt and pepper. Stir in zucchini, mozzarella, peppers, and goat cheese.
Fill greased muffin tin cups about half way (1/4 cup). Bake for 20-22 minutes. Allow to cool enough to remove the egg from the cups.
I read that these will keep well in the fridge for up to a week, just reheat.