I officially ended my 21 Day Fix program yesterday. I am down 7 pounds and 7.5 inches. The best part is that I have learned how to eat better and with portion control in check. Most of you by now realize that my day starts at the butt crack of dawn. Sorry, but it’s true! In order to get the proper nutrition and start off on the right foot, these Veggie Egg Cups are the perfect start to a busy morning.
Veggie Egg Cups
One of my biggest take aways from the 21 Day Fix program was that I was not getting nearly enough protein and I had way too much sugar in my diet. I know, food blogger that creates desserts on a weekly basis, has too much sugar in her diet. Big shock! Mine was actually coming from the all the cups of coffee with sugar and creamer. Prior to starting the 21 Day Fix, I would have a green smoothie in the morning, but after having protein leftover my first two days I quickly realized that I needed to get it in first thing. You’ll be shocked at how full you are throughout the day because of the nutritional program with the fix.
These Veggie Egg Cups are a perfect 21 Day Fix meal because two of them are equal to one red container {protein} and half a green container {vegetable}. Plus, they come together so easily that just about anyone could make them. I’m pretty sure that Riley could have pulled these off.
My favorite part about them though is that they are perfect to make ahead and then just warm up in the morning. My last week of the fix I got into the habit of waking up at 4:30 to do my 30 minute workout before getting ready for work. I then quickly threw two of the veggie cups into the microwave for 20-25 seconds and ate them while packing my lunch, which definitely consisted of a few of these 21 Day Fix Recipes, before hitting the road by 6:00 am to get the girls to grandma’s house and me back into town to my school. With a day that started like that I needed a good nutritional breakfast.
Veggie Egg Cups
Ingredients
- 12 eggs
- 1 cup chopped kale
- 24 grape tomatoes halved
- coconut oil
Instructions
- Preheat the oven to 350 F. Grease a cupcake tray with coconut oil so that the egg cups slide out easily.
- Drop one egg into each of the 12 cupcake trays and beat the egg so that the yolk is broken within the cup.
- Equally distribute the chopped kale into the 12 cups. Add in 2 grape tomatoes halved to each cup. Gently mix the egg mixture in each cup.
- Bake at 350 F for 10 - 15 minutes.
- Serve warm or store in an airtight container to warm up in the microwave as an easy and healthy breakfast.
Robyn @ simplyfresh dinners
Love this, Jenny! I bet you’re feeling like you have twice the energy now as well – which is a little scary considering you’re already a dynamo!
Congrats on the weight loss!