100 Cal Egg Cups Recipe

Hello Fellow Seeker of Abundance,

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I wanted to share this quick and easy breakfast meal prep recipe. My fiance and I got engaged in Paris over the summer, and now with a wedding date set I'm feeling extra motivated to feel like my most radiant self. I'm trying to shed a few extra pounds the slow and steady, healthy way, so you can expect lots of new healthy, balanced, calorie smart recipes over the next year! Losing weight doesn't mean we have to starve, as long as we are intentionally with the meals we plan, and the ingredients we use. Not all calories are created equal, so I like to use ingredients that are nutrient dense and provide long term sustenance and leave me satiated for more than 30 mins. When my nutrients, macros, and calories are well balanced, I find that even though I'm in a calorie deficit, it can almost feel like I have too much food to eat in a day. I will take that over feeling like I'm starving any day!

How do I calculate my own Macros based on my goals?

If you would like to find out what your macros should be to fit your goals, please click the button below. This is the calculator I like to use :)

Macro Calculator (click here)

I also use the free version of MyFitnessPal to plan and balance my meals. This gives me a good visual of how to balance my nutrients, fats, carbs, and proteins.

All My Love,

Jes

IG: @abundanceisbestservedwarm (click IG icon at the bottom of the page to navigate to my IG page!)

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100 Cal Egg Cups Recipe

Yields 12 Egg cups

Prep time: 10 mins

Cook time: 20 mins

Ingredients:

• 1 cup chopped red onion

• 1.5 cups cubed sweet potato

• 4 tablespoons Feta cheese

• 1 tbsp olive oil

• 10 eggs

• 1 cup chopped fresh spinach

• salt & pepper to taste

Instructions:

1. Preheat oven to 325 degrees and grease a muffin tin. I greased mine with grass-fed ghee.

2. Add olive oil to a medium sized skillet on medium heat. Saute sweet potatoes and onions until cooked, about 5 mins. Allow to cool for a few mins.

3. Equally distribute and layer chopped spinach, potato mixture, and feta into your muffin pan cups.

4. Whisk your eggs in a bowl, salt and pepper to taste, and then evenly pour the egg into your muffin cups.

5. Place your muffin tray into the over an cook for 25 minutes, or until firm and no longer runny.

6. Allow to cool for a few minutes, remove from baking pan, store and enjoy!

Serving Size - 1 egg cup