Veggie Packed + Protein filled? Let’s HATCH out a plan 🍳 #mealpreptips

I promise even the days you are SCAMBLED to get out of the house… you have time for these.

BACON + EGG VEGGIE CUPS (n): the perfect pairing to your oats, pancakes, waffles or toast. 💁🏼‍♀️

Since some of you still think making breakfast is timing consuming… no YOLKING, it really does not get any easier than this.  

✔️Meatless

✔️Dairy Free

✔️Paleo Friendly

✔️Zero Gluten

Wait how is this meatless but bacon? 🥓 

The perfect crunchy topping… Crunchsters Beyond Bacon. 

Meatless but bacon… it’s shell shocking I know. 

Pop your oats out of the microwave or toast out of the toaster oven and grab a few of these from the fridge.

BOOM- one egg-cellent breakfast in minutes.

🍳 Don’t CRACK it until you try it. 

Print Recipe

Veggie Egg Cups

Servings

cups

Ingredients

• 8 large eggs
• 1/2 cup Tomatoes diced
• 1/2 cup Bell Peppers
1/2Spinach diced
• 1/4 cup Crunchsters Beyond Bacon Crunchy Mung Beans
• 1 tsp Black Pepper

Servings cups Ingredients 8 large eggs 1/2 cup Tomatoes diced 1/2 cup Bell Peppers 1/2Spinach diced 1/4 cup Crunchsters Beyond Bacon Crunchy Mung Beans 1 tsp Black Pepper

Instructions

1. Preheat oven to 400 F.
2. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
3. In a large mixing bowl, crack in eggs and whisk together with black pepper.
4. Stir in tomatoes, peppers and spinach.
5. Divide evenly into muffin cups filling each about 2/3 full.

6. Top each cup with bacon flavored mung beans.
7. Bake in preheated oven for 12-16 minutes, or until set!

Recipe Notes

You can purchase Beyond Bacon Sprouted Mung Beans here! 

www.crunchsters.com