Baked egg cups with meat and vegetables, meal-prep friendly and reheatable.
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| prepPreheat oven to 350°F / 175°C | |||
| prepLine a 12-cup muffin tin with silicone liners or spray with cooking spray | |||
| 10 eggs | Whisk eggs, milk, salt & pepper | Pour egg mixture over fillings | Bake 350°F / 175°C, 15–20 min until golden |
| 120 ml coconut milk (or any non-dairy milk) | |||
| 1/2 tsp salt | |||
| 1/2 tsp pepper | |||
| 1/2–1 cup / 115–230 g chopped lunchmeat or chicken sausage | Distribute meat & vegetables into cups | ||
| 120 g chopped vegetables of choice | |||
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