By: healthy maven
Meal Prep your breakfast for the week with these healthy portable egg cups! Build this meal-in-one in advance and have breakfast on the go ready for every weekday morning. These breakfast egg cups are easily portable too!
4 large eggs 1 ½ cup cooked quinoa 2 large handfuls sugar snap peas Lemon Caper Sauce
01
Boil the eggs for 7 min for jammy eggs, longer if you like the yolks harder. Place the cooked eggs in a bowl of ice water to stop them cooking further. Peel the eggs and set them aside.
02
In a small bowl lightly smash the capers with the back of the spoon. Add the chopped lemon, olive oil and a small pinch of salt. Remember, capers are already salty and you can always add more but you can’t take it out once its in!
03
To assemble the jars, place ⅓ cup quinoa in the bottom of the jar. Next add ¼ cup sliced snap peas. Place one of the eggs, cut in half, on top and spoon a few spoonfuls of the sauce over everything.
for the full recipe