Gluten-Fee Breakfast Egg Cups
Breakfast is the most important meal of the day. We’ve all heard that, right? But do you know why it’s true? Among better cognitive performance and an increased likelihood of meeting nutrition requirements for the day, research has found that eating breakfast is crucial in keeping your metabolism working optimally. Though people who skip breakfast might eat fewer calories over time, studies show that they still typically have a higher BMI than those who take the time each morning to have a meal. Enter our GF breakfast recommendation Low Carb Sun Dried Tomato Egg Cups!
Okay, surely we have your attention about why breakfast matters. But if you’re anything like us, the question of how breakfast actually happens is probably the real issue here, right? We can barely be trusted to match our socks or not put our shirts on inside out in the morning, and now we have to cook?! Absolutely not. We needed some solid breakfast meal prep ideas, so we came up with these delicious Low Carb Egg Cups. Your mornings are about to level up.
Not only does the cauliflower base give these Low Carb Egg Cups their namesake, but it also adds some pretty eggscellent (too far?) nutritional benefits. 1 cup of cauliflower boasts 77% of your daily Vitamin C needs, 20% of your recommended Vitamin K, and 10% of your daily fiber- all before you’ve even left your house for the day! And that’s just the cauliflower. Tomatoes are a fantastic source of lycopene and other antioxidants that support macular and cardiovascular health. And because we’ve used sundried tomatoes in this recipe, you’re getting a concentrated and extra-tasty serving of those benefits. You’re welcome.
We’re all about making sure our meal prep ideas have protein in mind, and these Low Carb Egg Cups are no eggsception ? With 13 grams per Egg Cup, this breakfast is a perfect way to get a little or a lot of protein for the same amount of prep!
Low Carb Sun-Dried Tomato Egg Cups Ingredients:
- 3 cups riced cauliflower
- 3 large eggs
- ½ cup sun-dried tomatoes
- ¾ cup shredded cheese
References: https://www.rush.edu/health-wellness/discover-health/why-you-should-eat-breakfast
https://www.healthline.com/nutrition/benefits-of-cauliflower#section1
https://healthyeating.sfgate.com/health-benefits-eating-sun-dried-tomatoes-2314.html
Ingredients
- 3 cups riced cauliflower
- 3 large eggs
- ½ cup sun dried tomatoes chopped
- ¾ cup shredded cheese
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees
- Spray 12 muffin cups with nonstick spray (or coat with oil)
- Mix together all ingredients
- Evenly divide between 12 muffin cups
- Bake for 20-25 minutes or until set
