My husband is usually in a rush in the morning and he needs some good on the go options for breakfast…
I love to make these each week and have them ready to grab on the go, or for me to warm up and eat here after the kids take off for school.
I used to skip breakfast too often. Lately I have been having my superfood shake….but I have noticed that if I want to get all my veggies in for the day I need to start at breakfast, and my afternoon Mocha superfood shake helps me with that before dinner desire to eat everything in the house (partially ginger, partially 6 kids and a lot of homework stress).
These egg cups are a win win in my book!
Here is the basic recipe and then I will share some of my favorite add ins…
You will need:
One dozen eggs
Coconut oil spray (or olive oil)
A muffin tin
And your favorite add ins
My favorites are
Spinach, pepperoni, peppers💚❤️
Sausage, sweet potato, spinach 💚❤️💛
Whatever veggies are in the fridge 💚💚❤️
Preheat oven to 350
Whisk eggs and pour in each cup 1/2 way
Add desired veggies
Bake 10-15 minutes until done.
I keep these in the fridge in a covered Pyrex dish and two make one serving.
For my containers people that is one red and one green (add a yellow if you add potato).
You also don’t have to whisk the eggs. You can crack them straight into the pan, break up the yolk and add your veggies if you want less mess.