Healthy Breakfast // Egg Cup Recipe #shorts

A #mealprep breakfast classic - Veggie Egg Muffins!
Makes 6 servings

1 med sweet potato, grated
1 red bell pepper, diced
1 cup fresh spinach, chopped
1 cup egg whites
6 while eggs
Salt & pepper, to taste
1tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
1/4 cup crumbled feta

Preheat oven to 400F

Grate sweet potato and distributed evenly among 12 non-stick muffin cups. Bake for about 10-15min.

Meanwhile chop bell pepper and spinach, whisk together egg whites, eggs and seasonings.

Once finished, remove sweet potato and add pepper and spinach. Fill with egg mixture and top with feta cheese.

Back for approx. 20min or until cooked through. Let cool slightly and then remove from tray. Eat immediately or store in fridge for up to 5 days. Enjoy!