You know those weeks that seem to go by so fast, you barely know what hit ya?
I think I've been having one of those weeks... (Okay, maybe I've been having one of those months.)
As someone who is constantly on-the-go, my days are usually packed with things like client check-ins, content writing, emails, writing training + nutrition programs, answering questions, leading coaching calls, market research, squeezing in a quick workout, running errands, meal prep, social engagement and so much more.
Some weeks, I can barely set aside enough time for making breakfast - and that’s when these savoury Spinach, Ricotta & Tomato Egg Cups come in.
These bad boys take less than 20 minutes to make and provide enough leftovers to be able to enjoy over a few days, saving tons of time and prep-work in the long run. 🙌🏼
Plus, you can pretty much get as creative as you’d like with the toppings and flavour combinations. (Lately, I’ve been loving the ricotta, but you can always feel free to swap in with parmesan, mozzarella, feta, goat cheese, cheddar or any other cheese you like!)
Give this recipe a try and let me know what ya think!
Recipe + directions available below.
2 cups egg whites
1 cup ricotta cheese
2 cup spinach
1 cup tomatoes, diced
Olive or avocado oil spray
Salt and pepper (as desired)
Preheat oven to 350
Spray muffin tin with olive or avocado oil and set aside
In a medium bowl, whisk together eggs, egg whites, salt and pepper.
Into the muffin tin, add a small handful of each of tomatoes and spinach. Then, pour the egg mixture over top, filing so there is a bit of room at the top. Finally, spoon in a bit of ricotta into each muffin cup.
Place into the oven and cook for 17-20 minutes. (Note: If the top isn’t golden, feel free to broil for 1-2 minutes at the very end.)
Cool for 10 minutes before taking a knife or spatula and scooping each “cup” out of its container and onto a clean dish.
Serve immediately, or wait to fully cool before placing into storage containers for easy breakfasts throughout the week.