Easy, cheesy and perfect for on-the-go mornings, these egg cups are the best way to get back into the routine of busy school day mornings. Full of protein and flavor, these convenient, savory treats keep the whole family energized. Just chop veggies, blend eggs, combine with cheese and bake in a muffin tin. Store them in the fridge so you have them on hand for the whole week!

Egg Cups Recipe

1 red bell pepper
1 yellow bell pepper
1 onion
6 eggs
½ t salt
2 c + 1 c shredded cheese
thinly sliced ham, chopped

silicon muffin tin

1. Pre-heat oven to 350°
2. Chop veggies
3. Drizzle pan with olive oil and set to medium-high heat
4. Once pan is warm, toss in veggies and sauté until soft and translucent
5. Transfer veggies to bowl and let cool
6. Crack eggs in blender and add salt and pepper
7. Once eggs are thoroughly whipped, pour into bowl with veggies
8. Add 2 c cheese
9. Pour egg mixture into silicon muffin tin
10. Top each egg puff with ham and a sprinkle of cheese
12. Cook in oven for 20 min
13. Cool 2-3 min, transfer to cooling rack
14. Once cool, enjoy now or store in fridge to eat throughout the week