Meal prep recipe for the extra daylight saving time hour
Daylight saving time ends this Sunday, and while that means darkness earlier in the day (boo!), we get that glorious extra hour of the weekend (yay!)
The extra hour is a perfect slice of Sunday to work up a little meal prep for the coming week—and I mean a little, with just 10 minutes of prep work needed for these easy egg cups. That’s four days of hearty breakfasts, done, with time to spare for a few extra end-of-daylight saving time Zzzs.
Florentine egg cups
4 Servings (3 egg cups per serving)
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
6 large eggs
2 Tbsp. water
¾ cup thawed frozen spinach, drained
1 tomato, finely chopped
3 slices Canadian bacon, chopped
- Preheat the oven to 375°F. In a medium bowl, whisk the eggs with the water until well blended and season with salt and pepper. Lightly coat a 12-cup muffin tin with cooking spray.
- Evenly sprinkle the spinach, tomato, and Canadian bacon into each muffin cup. Divide the egg mixture evenly among the cups and bake until the egg cups are puffed and the centers are cooked through, about 20 minutes.
Tip: To freeze egg cups, let them cool completely, then wrap them individually in plastic and store in a large freezer bag for up to 1 month.