The start of a new year usually signals people making resolutions or setting intentions, heading back to the gym, and trying to eat well. While I’m not a fan of new year’s resolutions per se, I definitely see the benefit of setting goals and treating the new year like a fresh start. I started a health and wellness journey in October of last year, and while there were periods I couldn’t keep up with it last year, I’ve committed to it more than ever before for this year. New year, better me!
A big component of my wellness journey is balanced eating. I don’t plan to deny myself of the foods I love, but instead, follow an 80/20 approach. They say fitness is 80% diet and 20% exercise, so it’s important to fuel our body with good things as part of an overall healthy lifestyle. That includes superfoods, and I’ve recently discovered a new ultrafiltered milk named JOYYA which has more benefits and nutrients than regular milk. I’ve been using JOYYA in place of regular milk for my morning coffee and all my recipes which call for milk. So today, I’m sharing my super simple breakfast egg cups recipe using JOYYA ultrafiltered milk.
What is Ultrafiltered Milk?
Ultrafiltered milk is like traditional milk, but BETTER! JOYYA ultrafiltered milk is actually made from 100% Canadian milk, but contains 75% more protein, 30% more calcium, and 25% less sugar than regular milk. JOYYA has no additives or artificial colours and provides up to 16g of protein per 250mL serving. It’s made using a special filtration process that separates the milk components and causes a concentration of nutrients like calcium and protein, while reducing the sugar. This process also allows JOYYA to stay fresher for longer (up to 120 days in the refrigerator, when unopened). It comes in skimmed, 2% partly skimmed, 3.5%, and chocolate milk. I think it actually tastes better than regular milk, so I’ve completely made the switch!
How to Make Breakfast Egg Cups
If you follow me on Instagram, you’ll know that I try to workout first thing in the morning as many times a week as possible. Lately, I’ve been LIVING off of these breakfast egg cups after my morning workout. They are the perfect small bites and much needed fuel that I need after an intense workout sesh. They’re low-carb and keto-friendly, and can be made semi-vegetarian if you omit the meat. You can either eat these breakfast egg cups on-the-go, or enjoy at a leisurely pace at home with your morning coffee. You can also get creative in terms of what you put inside the egg cups, and making them is a great way to use up leftover produce in your fridge. I’ve spoken about meal prep in a previous blog post, and this is the perfect batch cooking recipe. Make in advance and enjoy for the whole week, while saving a bunch of time in the morning!
I’ve made these breakfast egg cups using traditional milk many times in the past. Making them with JOYYA ultrafiltered milk, they actually turn out to be fluffier! Here is the recipe:
Breakfast Egg Cups
- 12 eggs I recommend free run or free range
- 1 cup JOYYA ultrafiltered milk 2% partly skimmed is my favourite
- 2/3 cup ham chopped into small cubes
- 1/2 cup cheddar cheese I used a mild, white cheddar from Saputo
- 1/4 cup Grana Padano or Parmigiano Reggiano cheese I used Saputo Grana Padano
- 227 g white whole mushrooms chopped
- 1/4 cup fresh chives
- 2 small red chili peppers chopped finely
- 2 tbsp. salted butter
- sea salt to taste
- black pepper to taste
- Pre-heat oven to 350 degrees F.
- In a medium skillet over medium-high heat, sauté chopped mushrooms in 1 1/2 tbsp. of salted butter. Season your mushrooms with salt and pepper to taste. Continue sautéing until the mushrooms are soft and the moisture has evaporated. Set aside. NOTE: do not add chopped mushrooms directly to egg mixture without sautéing because they will cause your egg cups to be watery.
- Chop the chives and red chili peppers into fine pieces and set aside. Chop ham into small chunks and set aside as well. Grate the aged cheddar and Grana Padano cheeses.
- In a large bowl, whisk together eggs and milk. Add salt and black pepper to taste (about 2 tbsp. of each). Add chives, chili peppers, ham, and cheese and stir. Add mushrooms to the egg mixture, once they've cooled for a couple of minutes.
- Grease a cupcake tin using the other 1/2 tbsp. of butter or a cooking spray. Ensure the bottom and sides are sufficiently coated.
- Ladle egg mixture into cupcake tin and bake in oven for about 15 minutes, or until a knife stuck in the centre of an egg cup comes out clean.
- Let stand to cool in cupcake tin or on a wire rack. Serve and enjoy!
Enjoy these breakfast egg cups and give ultrafiltered milk a try for yourself! I bet you’ll make the switch over as well!
*This post was done in partnership with JOYYA, but as always, all opinions are 100% my own.