‘I’m late‘ seems to be a more and more recurrent problem for the majority of us. Hitting that first class in the morning or suffering a long commute without having breakfast is something that I swore I would never do again. So every recipe that I can make in bulk on Sundays and that I can just pull out of the fridge, reheat for a couple of minutes and bam!, breakfast is served, is my favorite kind of thing to cook. But I am also conscious that it can’t just be about saving time, but also about getting a decent amount of nutrients with your first meal. Come on.
Being healthy is the new trend, and I am all about enjoying good food that can also nurture my body. So here I have one of my favorite ways to eat eggs: in a muffin shape! With just a few ingredients, that you can absolutely customize to your liking, this is a recipe that’ll blow your mind.
Brown Rice Egg Cups
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
- Servings:9
- Easy
- 2 cup cooked brown rice
- 1 cup grated zucchini
- 3/4 cup grated cheddar cheese
- 2 tablespoon Parmesan cheese
- 1/4 cup diced ham
- 1/4 cup diced onion
- 1/4 cup chopped parsley
- 2 eggs
- 3 egg whites
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
Ingredients
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Step 1
Get all your ingredients ready, because all you need to do is put them all in a bowl and stir, stir, stir. Remember, your rice should be already cooked, and you can substitute for white rice, quinoa, bastami, etc.
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Step 2
It is best if you whisk your eggs and whites before adding them to the rest of the ingredients. You don’t want to end up with some parts white and others yellow.
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Step 3
Bake at 350°F for 30 minutes and, if you can handle yourself, let them cool a bit before digging in.