These egg cup bites are perfect to prepare as a meal prep item to have throughout the week. They freeze and refrigerate well!
Whisk together 5 eggs.
Add salt, pepper, red chili flakes and oregano (you can add whatever spices you like).
After whisking the eggs, line a metal cupcake sheet with 5 baking cup liners.
Spray or coat the liners with a bit of oil.
Distribute the eggs equally amongst the baking cup liners making sure not to overfill them.
Once the eggs are settled in the baking cups, cut the topping ingredients into small chunks. Next, add the tomatoes, cilantro, and cheddar cheese.
Once completed, cook the egg cups for about 15 minutes. Remove from oven and cool completely. Once cooled, serve and enjoy!
Serving Size 2