Breakfast Treat for Those on the Go!

Last week was one of the busiest weeks of the semester for me! Along with classes trying to tie up loose ends, I had a 3 chapter test in Medical Nutrition Therapy, a lab with lab report and presentation to do for my Graduate Exercise Physiology class, a philosophy quiz and paper,  more presentations to write, and multiple semester ending papers to write. With all that work, I needed to have meals prepped for me for the entire week.

Breakfast is the most important meal of the day, so that is what I figured I should start with meal prep wise. I have made breakfast cups in the past and new what I wanted to put in them, so I made this recipe up off the top of my head!

Yield: 12 egg cups (2 per serving)
For this recipe you'll need:
8 Large Eggs
1 c Spinach, Chopped
1/2 pound Poultry Sausage
1 c Cheddar cheese
1 tsp Garlic Powder
1 tsp Pepper

Directions:
Grease muffin tin with Pam and set aside. Preheat oven to 375 degrees. Remove poultry sausage from casing, break apart into small pieces, and cook until brown over medium heat in a frying pan, set aside until cool. Crack, place, and light beat the 8 eggs in a large mixing bowl, mix in chopped spinach, cheddar cheese, pepper and garlic powder until evenly distributed throughout the eggs. Once sausage is cooled, fold the sausage into the egg mixture.
Fill the muffin tin to 3/4 full with the egg mixture; the egg will expand so it is important to leave room in the tins. Bake for 20-25 minutes on a center rack until the eggs look fluffy and solid.
Cool on a wire rack and put into an airtight container until you're ready to eat!
These can be stored for up to a week in the refrigerator. When you're ready to eat, warm in the microwave or toaster oven to desired temperature.


These cups are super easy and so tasty! You can mix and match what meat you would like in it, as well as what veggies you'd like! Pair with an 8 ounce glass of milk for a protein packed breakfast!