Pizza Egg Cups
In the process of your healthy journey ( what ever it may be) you learn that it’s exactly that. A journey. It becomes your own over time. No program or “diet” can tell you EXACTLY how to eat and live to get the results you want.
Try different programs and eating clean whether it includes grain, dairy, or what have ya. See what works for you.
And above all, DON’t GET FRUSTRATED!!!!
I can relate this to Crossfit in many ways. Let’s rewind the clock back 6 months. A girl walks into the Crossfit box for the first time scared shitless. She has NO idea what she will be doing for the next hour nor does she know what she is doing.
Everyone is super friendly and supportive but she still has tremendous self doubt about her abilities. She sees the other girls lift more weight than she can count above their heads. She sees these badass dudes doing ring push ups WITH a weight vest and is pretty overwhelmed.
Fast forward to now. I am still learning, still adjusting. But the main thing I feel is starting to click is my self doubt, my biggest weakness. I am beginning to see that I have filled my own head with lies and self doubt. I am beginning to see that I CAN clean that barbell, that I CAN do a pull up, and that I am very close to conquering the hand stand.
Here is a quote from Self Magazine I like: “ It’s not who you are that’s holding you back. It’s who you think you’re not”
Biggest example of this is that I actually RAN a 10k a few weeks ago! SAY WHAT?! Never in my life would I have thought I could do that. Running has never been my thing until I made it my thing. Now I am not terrified of it.
That’s what my journey in Crossfit has been turning into. Finding out who I am by challenging myself to be who I thought I could never be; A strong force to be reckoned with. I am loving all the things I am learning about myself through this process. I still can’t wait to see where I will be mentally and physically a year from now! Maybe I will shoot for a half marathon and I really want to begin mastering some Olympic lifting moves/ techniques.
As I have stated before, eating clean and eating Paleo has changed my life. And with a hectic schedule it’s hard sometimes to keep it up.
Meal prep is a challenge in itself. Chopping, searing, roasting, it can take a couple of hours! But it’s absolutely necessary to stick with it! That’s why I am so thankful for my Bentology Living lunchbox! I absolutely love their new colors and that you can see the freshness of your food from the outside!
I made these awesome Pizza Egg Cups to take with me to work for an excellent high protein breakfast after a hard WOD at Crossfit.
These are super easy to make and great for meal prep Sundays.
They are bursting with that pizza flavor. Eggs are whisked into a frenzy with melted coconut oil, cremini mushrooms, cherry tomatoes, green bell peppers, olives, and wrapped in prosciutto.
I have actually grown quite sick of eggs until this morning when I taste tested these Pizza Egg Cups. They are delicious! And to add more flavors you can add some organic pizza sauce on top or drizzle some more olive oil. It’s delish!
As my side I made a apple almond butter sammich! Just slice the apple into thin slices, spread some almond butter on one side and place another apple slice on top! Easy peasy!
Again, I LOVE Bentology ( once named Laptop Lunchbox) they have been so good to me over the years and I have a category of recipes on the right side bar of my blog that has tons of other ideas for great lunches or breakfasts you can take to school or work!
They are colorful, durable, dish washer safe, and so versatile for any kind of lunch you wish to pack! From leftover spaghetti night to crisp cool salads for summer time. Love it!
- Serves: 30 min
- Serving size: 2 egg cups
- Calories: 215
- Fat: 14.9g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 619 mg
- Protein: 17g
- 12 eggs
- 1 tbs melted coconut oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 pinch of crushed red pepper flakes
- 1 pinch of oregano
- 1 tbs of Flavor God Garlic Lovers ( or ½ tsp of onion powder and ½ tsp garlic powder)
- 1 pinch of thyme
- 1 tbs chopped fresh rosemary
- Sliced black olives
- 4 cremini mushrooms chopped
- ½ green bell pepper, chopped
- 6 cherry tomatoes, sliced
- 6 slices of prosciutto, sliced length wise
- Preheat oven to 350
- Spray muffin tin with coconut oil spray or line with silicone cups
- In a large mixing bowl, whisk eggs, coconut oil, spices,mushrooms, tomatoes, peppers, and olives together
- Line each cup with prosciutto and pour egg mixture to fill each cup
- Bake in oven for 20 minutes or until a toothpick comes out clean
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