When 2013 rolled around I decided it was time to kick it into gear and get healthy! In the past I've been bad about letting life get in the way of eating healthy and last year was no exception- with Bob practically living in Charlotte before we moved, packing up and selling our house, moving to Charlotte, and me starting a new job (all within 3 months!). Now that we are finally feeling settled I've decided to focus on me for a change. I think as women, we have a tendency to put everyone else's needs ahead of ours...it's the nurturer in us. The two things I'm focusing on right now as Part 1 of Jamie's New Healthy Lifestyle are eating healthy and portion control. I've realized that if I don't eat breakfast I can and will eat anything in sight at lunch (don't get in my way!) so I've started making these yummy egg cups on Sundays so I can grab-n-go throughout the week. They're easy, satisfying, and the best part is that you can tailor them to the veggies you like to eat. Don't like tomatoes? Add your chopped veggie of choice!
Healthy Breakfast Egg Cups
6 Eggs
Handful of fresh spinach (thicker stems taken off)
1/3 cup milk
12 cherry tomatoes, quartered
1 cup shredded cheese of choice (I used fat free mozzarella)
salt & pepper to taste
Directions:
Preheat oven to 400 degrees. I lined my muffin tins for easier cleanup, but if you're storing these to eat throughout the week I would just spray the tins with cooking spray- the liners didn't hold up too well.
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| Place a small amount of spinach in the bottom of each muffin tin |
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| Divide the cheese and tomatoes between the cups, so that they are 2/3 full |
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| Crack an egg into each one, then add a teaspoon or so of milk and a dash of salt and pepper. Stir just a little. |
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| Pop in the oven for 14 minutes, or until egg has set. Enjoy immediately or refrigerate to eat throughout the week! |
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