I NEVER used to eat before my workouts. But I am currently following an 80 day fitness program which incorporates timed nutrition and requires it! The combination of protein, veggie, and carbs really helps to fuel my workout. But sometimes I workout before school and sometimes I workout after... I'm a busy teacher! This recipe was born out of a need for something that I could meal prep a bunch of, that would keep throughout the week, and that I could eat quickly at any time of day. I could eat breakfast all day but lunch food at 5 AM? Not so much. So, egg cups! To read more about my 80 day journey, click here!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1/2 package of frozen chopped spinach, thawed & drained
3/4 cup of cooked white quinoa (I make mine in chicken stock for flavor)
4 strips of turkey bacon, cooked and diced into bits
Preheat the oven to 350 degrees.
Mix your eggs, spinach, quinoa, and turkey bacon bits in a medium sized mixing bowl.
Spray a muffin tin with olive oil.
Pour your mixture into the tin.
Bake in the oven for 30 minutes.
Allow to cool. Enjoy!
Makes about 3 cups, or 1 serving. Multiply the recipe for the amount of meals you're prepping for! These freeze really well! It only takes about a minute to heat up in the microwave.
21 Day Fix Containers: 1 red, 1 yellow, 1 green, 1 tsp.
Note: You do NOT need to add salt to these. The turkey bacon adds tons of flavor!