Good morning, friends! I have a little bit different post for you today. This is NOT a sponsored post and I received NO compensation in any way for sharing this. I just thought that Samantha’s recipe for this delicious and super-healthy breakfast or snack was too good to pass up. The egg cups are absolutely perfect for spring, and I love that they are so nutritious and EASY! I know that I will be making these for my kids (and for myself) very soon. Enjoy this guest post!
A tasty twist on a breakfast sandwich, these Lemon Feta and Parsley Egg Cups are a great nutritious meal to jumpstart your family’s day. This easy-to-make recipe is great for on-the-go and will get your kids excited about breakfast.
For me, there’s nothing better than a good breakfast — ideally complete with eggs, my favorite veggies, bacon and some thick-cut toast. The challenge is satisfying that morning craving while getting ready for work, walking my dog and squeezing in 6 a.m. yoga before I start my day. You can imagine my on-the-go lifestyle does not always leave room for my egg-inspired fantasies.
I discovered these Lemon, Feta and Parsley Egg Cups last week while watching my 6 year-old nephew overnight. Still feeling the need to impress my older sister, I wanted to make sure I met her standard for a nutritious breakfast. I whipped these up on Sunday afternoon before Charlie was dropped off at my house, trying to avoid complicating my already busy weekday morning routine. Immediate success! I ate one as an afternoon snack and was so excited by the taste.
I was a little nervous about how they would keep the next day, but after popping them back in the oven Monday morning, they still had their crunchy, savory taste. The best part is – Charlie loved them! And I got bonus points from my sister for the low-calorie aspect.
These egg cups are great to grab on the go and easy for kids to handle on their own. I was enjoying these several days in a row, mixing up the flavor by adding sriracha or even a little maple syrup.
Cook’s Tip: If you have some egg mixture leftover, it makes some great scrambled eggs! Turn it into a quick skillet by laying them over some crispy hash browns.
Lemon, Feta & Parsley Egg Cups
- • 8 Alexia® Artisan Whole Grain Rolls
- • 2 eggs
- • 3 large egg whites
- • 1/3 cup crumbled feta cheese
- • 1/4 cup fresh chopped flat-leaf parsley
- • 2 tablespoons 2% milk
- • 2 teaspoons grated lemon peel
- • Pinch of salt
- • 1/4 teaspoon ground black pepper
- • 8 small slices thinly sliced prosciutto
- • Preheat oven to 400°F
- • Line up rolls on baking sheet and bake for 12-14 minutes.
- • While the rolls bake, beat together egg whites, eggs, parsley, feta cheese, milk, lemon peel, salt and pepper in bowl; set to the side.
- • Slice into top of the baked rolls and scoop insides of rolls, removing and discarding the soft center.
- • Place a slice of prosciutto in each roll.
- • Fill each roll with the egg mixture and bake for an additional 14-18 minutes.
About the Cook
This recipe is courtesy of Samantha K. of Chicago, IL. She’s a young professional who lives with her husband and dog, Chip. She writes on behalf of Alexia Foods, is addicted to Pinterest and hopes to be a mom of 3 one day.
Looking for even more great spring brunch ideas? Try these favorites: