This week has been a wild one at home and at work! I had to think of something that I could throw together easily and quickly. Well, here it is and all I have to say is I am thoroughly impressed with the flavor of these Birds Eye frozen vegetables! These 3-ingredient breakfast cups were the perfect addition to my morning. They were perfect for quick on the go breakfasts and made my morning a delicious one to look forward to all week.
Everyday is a Weekend!
Lately I haven’t really felt like the days have dragged on because I’ve been so busy. It’s more like the days just blend together. I catch myself saying “what day is it???” all the time. One of my friends answered with “everyday is a weekend at my house” and it made me laugh so hard. It really does feel like that.
For me, working from home is something that I’ve done for many, many years. So quarantine life isn’t very different for me. When I first started working from home it was very difficult for me to focus and get work done. The first month was learning how to best structure my day so that I could be the most productive. That came with a lot of learn as you go and trail by error. Switching things up until I felt like I had really made the best routine for myself. For most people, working from home was something that they got thrown into. Adjusting to this life was sudden and unexpected.
Working from home isn’t easy
Most people think that working from home is easy. Lounging around in your pajamas all day, having a ton of free time, and no one to answer to. Some days I’m definitely wearing something comfy but I tend to work more hours than I used to. I love what I do and it doesn’t exactly feel like work to me.
OK, back to these super easy and delicious 3-ingredient breakfast cups. I had recently bought a bag of Birds Eye Shredded Potatoes & Sweet Potatoes with Broccoli & Cauliflower Florets. The macros on these are awesome! To be honest, when I bought it, my intentions were to use it for some type of quick dinner option. Well, that obviously didn’t happen. This recipe is so easy, it literally took about 5 minutes to put together. I let them bake in the oven while I got ready for work. Easy button!
While the oven was heating up, I microwaved the bag of vegetables in the microwave. Once cooked I evenly distributed them into a 12 serving muffin tin. I poured egg whites over the veggies and topped them with some Velveeta Shreds. I baked them in the oven for 30 minutes at 350 degrees and done! Yup, that simple!
Visual Step-by-Step
3-Ingredient Breakfast Cups
Super easy, healthy, and delicious 3-ingredient breakfast cups that are perfect for meal prep or any morning! Using the Birds Eye vegetables was a time saving hack that I’ll be sure to revisit often.
Ingredients
1 10 oz bag Birds Eye Shredded Potatoes & Sweet Potatoes with Broccoli & Cauliflower Florets
1 360 grams egg whites
60 g Velveeta Shreds
Seasoning of choice
Salt & Pepper to taste
Instructions
- Preheat oven to 350 degrees
- Microwave Birds Eye Shredded Potatoes & Sweet Potatoes with Broccoli & Cauliflower Florets according to the directions on the package
- Once heated, distribute Birds Eye vegetables evenly into a 12-cup muffin pan
- Fill the cups with approximately 30 grams of egg whites each leaving a little bit of room at the top
- Add 5 grams of Velveeta Shreds to each cup
- Add seasonings of choice, salt, and pepper
- Bake at 350 degrees for 30 minutes or until egg white muffins are completely cooked through
- Let cool slightly, serve, and enjoy
Notes
I used Kirkland brand egg whites and Velveeta shreds but you can use egg whites and cheese of your liking. This may change the nutritional information. You can also omit the cheese and just use the vegetables and egg whites.
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