The Dish
This super simple breakfast sandwich is not only easy to make but it also contains a lot of good-for-you ingredients. Egg whites, broccoli, zucchini, yellow squash, red bell pepper, and fresh basil make up the bulk of the egg cup base, providing a hearty serving of lean protein and vegetables. The egg cups are baked using a muffin pan, perfect for portion control. The egg cups are also a meal prepper's dream; they can be made well in advance, frozen or refrigerated, and reheated when ready to enjoy.
Prepping Ahead/Time Saving Tips
The egg cups can be made a day or two in advance, cooked, chilled, and refrigerated until you’re ready to assemble the sandwiches. You can also freeze the cups after they’ve been cooked, thawing and reheating when, or as, needed. You can reheat the egg cups by either microwaving them or baking them in a preheated oven until warmed through.