21-Day Fix Vegetable Egg Cups Recipe

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Aloha and happy Tuesday! I hope everyone had a great 4th of July!

In my last newsletter, I asked you to get in touch with me about a topic that you would like to see me cover and you did. Thank you for getting back with me and your question was…

How can I eat breakfast? 

This is a question I hear time and time again and I also get it from many of my challenge group participants. They don’t eat breakfast because they feel they don’t have time.

BUT I want to give you a few reason’s why you should make time for breakfast. People who eat breakfast tend to have a lower risk of certain health conditions.

Healthy People = Live Longer!

5 Reasons To Eat Breakfast (in no particular order)

  • It may protect your heart
  • It might lower your risk of type 2 diabetes
  • It gets you moving
  • It might give you a mental edge
  • It just might keep your weight down

Have I given you enough reason’s to eat breakfast, yet?

If not, let’s talk further about how I can help with this road block.

I love making my life and everyone’s life easier which is why I am sharing this 21-Day Fix Vegetable Egg Cups Recipe from the Fixate Cookbook with you! It is a great way to make sure you eat your healthy breakfast. Make eggs in a muffin pan ahead of time, freeze and/or refrigerate them, heat them up in the morning and GO!

Start your morning off right – in a delicious and healthy way!

Until next time,
Marissa

 

egg in pan

21-Day Fix Vegetable Egg Cups Recipe (taken from the Fixate Cookbook)

PREP TIME: 5 mins
COOK TIME: 
TOTAL TIME: 
Serves: 6
Ingredients:
12 Large Eggs
1 Cup Chopped Bell Peppers
1 Cup Chopped Mushrooms
Sea Salt and Pepper to Taste
2 Green Onions, Thinly Sliced
12 Tbsp. Homemade Salsa
Instructions:
Pre-heat the oven to 375. Crack eggs into a large mixing bowl and whisk until fully combined. Add mushrooms, bell pepper and onions to the eggs and mix well. Season with salt and pepper to taste (optional). Coat the muffin tin with nonstick cooking spray. Evenly divide the mixture between the 12 muffin cups. Bake for 15 minutes to 20 minutes or until a toothpick inserted into the muffin comes out clean, Top each egg cup with 1 tablespoon of homemade salsa. Enjoy!
Ready to get started on your own health and fitness journey? I would love to support you. Fill out the form below and I will contact you back shortly!
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