Veggie Egg Cups

I'm getting ready to head back to work full-time out at the base soon for the next few months, so I'm reviving my meal prep game. I used to be a thug when it came to weekly meal preps, but I have been more lax with it over the last year because I have been able to tailor my schedule to be home more leaving me time to cook/heat my meals and eat them at home. But that time off is coming to an end, so I'm trying new recipes that are packable and have the capability to be eaten on the go since I may not be relieved off post to have time/luxury to eat, let alone heat. So be prepared to see more "packable" recipes.

Another meal that will be devoured in the car is breakfast. Hence why this recipe was added to my meal prep. I will be completing my workouts first thing in the morning before shift so having breakfast on my way into work will be the new norm. This recipe was pulled together with what I had available in my kitchen and they turned out perfectly. Hope you give them a try!

Ingredients: (about 7-8 muffins)

1 cup chopped spinach (I used frozen)
1/2 can of drained diced tomatoes (or you can use fresh ~ 1/2 cup)
4 slices deli turkey (diced)
1/2 roasted diced sweet potato- diced (you can sauté it too if short on time to soften)
1/2 cup pureed zucchini
1/4 cup shredded cheese
5 large eggs
1/4 cup milk
dash of sea salt + pepper
1 garlic clove minced

How to:

Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.
Divide spinach, tomatoes, turkey, sweet potatoes, zucchini, and cheese among the muffin tins.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic. Evenly pour mixture to fill muffin tin cups to just below top.
Bake 25-30 mins or until set. Top with salsa, avocado, or hot sauce to enjoy!

These can be paired with toast, pancakes, or waffles or eaten on the go since they can be hand held.