Breakfast Egg Cups

Breakfast is tricky for a lot of people - whether you start work early, have to get your family started for the day, or are eating on the go, convenience is a huge factor in setting yourself up for a successful and balanced breakfast.

With many of my clients, finding the time to prepare food feels daunting and unenjoyable. My job is to re-spark that joy that comes with fuelling your body with beautiful food. Food prep is such an important practice for everyone who comes to see me, this is because your commitment to your health takes time and energy - a small price to pay for nourishing ourselves well. So, what is food prep? Food prep is a health-supportive routine that consists of planning your meals, setting a budget, making a list, and preparing components of your meals in advance. For example, if you were going to have rainbow bowls for dinner and leftovers for lunch, you could prepare your protein (chicken, fish, etc.), your grains (quinoa, rice, etc.) and maybe some home made hummus if you were feeling ambitious.

There are so many small but mighty steps we can take in making this a part of our routine. Not only will this support your nutrition and health goals, but also help you stick to a budget and reduce food waste. This is also a great way to push yourself to experiment and try new things in the kitchen. Nutrition is so foundational and rekindling the connection we have to our food is so important.

This recipe was something I whipped up because my husband and I are busy in the mornings and it is so nice to have something already made that was super easy to prepare in the first place, but that also provides us with lots of healthy fats and protein to kick-start our day.

Ingredients:

• ½ cup of cooked quinoa

• 1 red pepper

• 1 yellow pepper

• 1 white onion

• ½ cup of feta cheese or shredded cheese (or vegan cheese)

• ½ cup of chopped greens

• 5 eggs

• 1 tsp dried basil (or fresh basil, chopped)

• 1 tsp of garlic powder

• Salt & pepper

• 1 tsp of butter or coconut oil

Directions:

Preheat the oven to 350.

Prepare all veggies, chopping into uniform pieces. Sautee onion and peppers in a pan for 1-2 minutes on medium heat. Place veggies into a large bowl and add in the remaining ingredients. Mix well and set aside.

Prepare a muffin pan, greasing each cup with butter or coconut oil. Fill each cup with the egg mixture.

Bake for 15-20 minutes until cups are fully cooked.

Once cooled, store in an airtight container in the fridge for 3-4 days.