The Portion Fix egg cup is the PERFECT meal prep-ready breakfast for anyone, not just my Portion Fix crew. With whole foods and simple prep they’re an excellent all around player in the nutrition game.
Two egg cups are one serving of protein and 1/2 serving of vegetable – or one red container and one half green container.
Ultimate Portion Fix Egg Cup Ingredients
- 12 eggs
- 3 cups baby spinach, chopped
- 1 cup red pepper, diced
- 1 tbsp extra virgin olive oil
- Pepper to taste
Making Your Egg Cups
1. Pre-heat oven to 350 degrees.
2. Crack all 12 eggs into large mixing bowl.
3. Add chopped baby spinach, diced red peppers and extra virgin olive oil to the eggs, whisking until well mixed.
4. Sprinkle pepper over the top to taste – for me it was seeing about 30% pepper coverage over top – and mix in well.
5. Once mixed, pour into all 12 slots of your greased muffin tin. Mine is from Wilton. I have a 12-muffin Wilton tin but this 24-muffin Wilton tin is perfect if you plan to make this healthy habit *stick*!
6. Use a 1/4 cup measuring cup, bonus points if it has a pour spout, to fill each muffin cup. Then, disperse remaining mix from bowl into cups until batter is generally even among all cups.
Cooking Your Portion Fix Egg Cups
Cook at 350 degrees for about 16 minutes, or until your egg cups appear to be forming in the tray without sticking to the side of the cups. The top left egg cups in the picture below are perfect examples of seeing the separation.
Let them cool for 2-3 minutes before diving in, they’re HOT!
Are You Using Ultimate Portion Fix?
If you like this recipe and/or want more Portion fix recipes please let me know in the comments. Your feedback will be critical as I gauge how much Portion Fix content to share with you. Thank you in advance!
More Breakfast Bites
- Baked Low Carb Everything Bagel Bites
- Starbucks Bacon Gouda Breakfast Sandwich Copy Cat
- Hearty Breakfast Skillets
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