Do-ahead breakfast recipe

 I made these yesterday for my daughter *****cently went back to work.  She normally would make an egg scramble with leftover veggies after her morning workout, but she leaves at 345am to open at Starbucks, so she's feeling bored with her options.  She's very carb sensitive, so these are ideal for her, and for me too.  This is copied and pasted off my notes on the iPad, so may not format well...if you want to cut a few fat gr, leave out the olive oil and use non stock spray for sautéing the veggies.

Mini Fritatta Cups   8 eggs, beaten 1/4 cup Parmesan  1/4 cup grated cheddar  Salt and pepper   Beat ingredients together till well mixed, set aside   Sauté in nonstick pan:   1 tbs EVOO 1/4 cup each, bell pepper, onion, mushrooms (or whatever you have on hand) 1 cup diced ham( or chicken Italian sausage) 1/2 cup chopped frozen spinach (thawed, squeezed to remove water)   Let meat/veggies cool till just warm to touch Line muffin pan with cupcake liners, coat with nonstick spray   Fill cups 1/3 full with egg mixture Evenly fill all cups with meat and veggies Add remaining egg mixture to fill 1/4 in from top of liners   Bake 350 15-20 min until a toothpick comes out clean Makes 6 servings  208 cal, 16 gr protein, 5.6 carb, 13.4 gr fat Store in fridge in open container until cool...then cover.  

 Thanks Steph.  I am going to make these today.  I am really trying to stay away from pre packaged food.  My weight loss just comes to a stop when I eat pre packaged "Diet Food"

But I am so lazy and just want to grab something quick.  These are perfect.!! AND Low Carb to boot!!

Yum!

 They are yummy and reheat in the microwave for 30 seconds.  Next time I will put tha veggies in the food processor...still urping up spinach 3 hours later, lol.

I want to try to make these.