It’s me, Anna. Ever wonder how you can POSSIBLY eat enough protein to hit your macro goals? 🙋🏼♀️
This grab-and-go egg cup is one of my favorite make-ahead breakfast recipes. I originally got the idea from ketoconnect.net, but modified it to my liking.
🥚 preheat oven to 350 degrees.
🥚 cook six pieces of turkey bacon. Chop up into small pieces.
🥚 slice 2 green onions. Set aside.
🥚 grease a muffin tin.
🥚 crack an egg into each spot.
🥚 using a fork, break up each egg yolk and whisk lightly. Salt and pepper each.
🥚 add your mix-ins (green onion, turkey bacon pieces, and shredded cheese are my favorites) and stir.
🥚 cook in oven for 25-30 minutes.
🥚 serve with ketchup, salsa, or avocado.
🥚 once cooled, place leftovers in a Tupperware and refrigerate for up to 1 week.
🥚 cook six pieces of turkey bacon. Chop up into small pieces.
🥚 slice 2 green onions. Set aside.
🥚 grease a muffin tin.
🥚 crack an egg into each spot.
🥚 using a fork, break up each egg yolk and whisk lightly. Salt and pepper each.
🥚 add your mix-ins (green onion, turkey bacon pieces, and shredded cheese are my favorites) and stir.
🥚 cook in oven for 25-30 minutes.
🥚 serve with ketchup, salsa, or avocado.
🥚 once cooled, place leftovers in a Tupperware and refrigerate for up to 1 week.
🍳 it’s so delicious, and easy for my breakfasts for the whole week. Just pop it on a papertowel, microwave for 30-45 seconds, and off you go!
Have an egg-cellent day my friends! And don’t forget to enter the #jomochallenge to win rad prizes 🤙🏻
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