Ham & Veggie Egg White Cups

Jul 24

Good morning friends! I’m on a kick of bringing basic back to your kitchen! I am helping you feeI confident in cooking and showing you how to make fresh family friendly food, fast! Clean eating doesn’t have to be complicated. Lets do this!

I am positive you’ve seen egg cups a million times on the internet, but you are seeing them so much because they are SO easy, SO good, and SO perfect for food prep to make ahead and reheat all week! There are million recipes out there but let me share mine with you because I think its one of the best! I’m super humble too.
2 cups chopped spinach
1 cup chopped onion
1 cup chopped peppers
1 cup chopped prosciutto
4 egg whites
4 whole eggs
1 tsp minced garlic
1/2 ts tsp salt 
Combine chopped veggies, meat & eggs together, mix well.
Using a lightly oiled muffin tin (I use a small drop of avocado oil in each compartment) pour mixture evenly into the sections.
Bake at 350 for 20 minutes, or until top of the eggs are firm. Makes 12 egg cups! 
Serve and enjoy!
This recipe can be stored in your fridge for about 5 days.

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