Vegetable Egg Cups
Autumn shows how to make her Vegetable Egg Cups, a delicious breakfast recipe from the 21 Day Fix EXTREME Nutrition Plan. These healthy egg muffins are easy to make and are a great grab-and-go breakfast. Extra vegetable cups can be stored in the fridge and reheated in the microwave. Two egg cups are equivalent to 1 red container and ½ green container.
Do you have a favorite recipe that uses 21 Day Fix containers? Share it on social media using #21DayFixApproved.
Vegetable Egg Cups
These easy Vegetable Egg Cups are a great grab-and-go breakfast. Extra egg cups can be stored in the fridge and reheated in the microwave.
Ingredients
- Nonstick cooking spray
- 12 large eggs
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 1 (10 oz.) bag baby spinach chopped
- 1 medium red bell pepper chopped
- 2 green onions chopped
Instructions
-
Heat oven to 375° F.
-
Lightly coat a regular twelve-cup muffin tin with spray. Set aside.
-
Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.
-
Add spinach, bell pepper, and green onions; mix well.
-
Evenly pour egg mixture into muffin cups.
-
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
P90X/P90X2 Portions
1 Protein
1 Vegetable
P90X3 Portions
½ Carb
1 Protein
Portion Fix Containers
1 Red
½ Green
Not familiar with Portion Fix? Find out how Portion Fix can make losing weight simple.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.