In typical fashion, it's Sunday so I'm meal prepping. My husband took our girls to swimming while the baby napped and I was able to crank out a few nights worth of dinners and some grab and go breakfast options for the week. I've been eating reduced fat or no fat feta cheese with egg whites, spinach and red peppers pretty much on repeat the last two weeks. Their filling, I get a good dose of vegetables and protein and the feta makes it so yummy. Rather than make a scramble though, a good friend suggested an egg cup and I had to go with it.
I used frozen spinach with these since you can always pack more veggies into an egg cup that way, and plus, it's much cheaper than an enormous container of spinach that takes up 1/4 of your fridge space for the week. These turned out so good and I love that I can just grab them out the fridge and heat them up in the morning and everything is pre-portioned. The feta isn't too over powering, the egg whites don't taste chalky thanks to the addition of two full eggs with the recipe and the spinach makes them super filling!
It's another dreary weekend in Chicago. More snow. We did see the sunshine a bit though and the kids got to play outside a little, so that's a win. The weekdays have been so busy lately! Preschool drop off and my husband and I's gym schedule in the morning leaves little time for making breakfast. Usually one of us is up by 4:30-4:45 AM everyday to get our workout in, shower, and get breakfast on the table by 7 AM when we wake the kids up. Grab and go breakfast options are winners in this house. That's why on Sundays I usually try to prep *anything* that will make the weekday mornings go smoother. I'm sure a lot of moms and dads out there can releate.
These turned out so good and have been something I've been eating quite a bit lately, except in scramble form. The issue with that is I have to actually make my breakfast. 5 minutes that are precious haha. Feta is usually something I actually keep in our fridge, as is spinach, egg whites and bell peppers. So this came together quite easily for us!
Red pepper and red onion go hand in hand in my opinion. Plus, the more veggies I can sneak in, the better. I also had a block of frozen spinach I picked up at the store de-thawed, and for some reason, frozen spinach is just so much better in egg white cups. I'm much too lazy to chop fresh spinach into tiny little pieces to cook down for a breakfast.
I mixed up a small carton of egg whites + 2 eggs so the egg whites don't have that gritty texture, added the de-thawed spinach, chopped red pepper and red onion and added in a small carton of Athenos Fat Free Feta to my bowl. With the addition of some basic seasonings, you have a fabulous little breakfast ahead of you all week.
Mixing well, I had 16 little egg cups ready to bake.
I baked these for 30 minutes, until the eggs had set and the veggies had softened. I let them cool before popping out of my muffin tins and storing in a gallon sized ziplock to be enjoyed for the week! Enjoy :)
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