Delicious, Yet Quick and Healthy – Egg Cups

Breakfast is my favorite meal of the day so a lot of these will be breakfast ideas. I do not skip breakfast, or any meal for that matter, but especially breakfast. If you weren’t too thrilled about the overnight oats in my last food post (I get the whole texture thing, I mean I don’t like avocados **gasp**) or don’t like to eat the same thing every week, then my next breakfast suggestion would be egg cups. These are great because you can make a whole bunch of them at once and just heat them up for 30 seconds in the morning. I make mine on Sundays and they last me the whole week.

The great part about these is that you can put whatever want in them and prepare the eggs however you like. For example, you could scramble the egg before you put in in the tin or you can put the egg in whole for a “sunny side up” egg. In addition, you can add anything you want to the cups. I personally like putting shredded sweet potatoes in the bottom. I’ve also put a slice of ham in the bottom, and that’s good too. I’ve also seen recipes for spinach, bell peppers, or other vegetables. There are so many different things that you can do to customize to your liking.

Great thing about these cups is that you can add anything you like

I like to use a muffin tin that has smaller muffins and twelve muffins per pan. I usually eat two cups for breakfast so make a dozen lasts me all through the work week plus Saturdays. I spray each muffin cup with non-stick cooking spray so that they come out easy. Next I add my shredded sweet potatoes (or whatever extra food you want to add) to the bottom third of the cup. One slice per cup if you want to do the sliced ham option. Then I scramble a dozen eggs and use a ladle to scoop the scrambled eggs into each cup. If you like them sunny side up then just crack one egg into each cup. After that, all that’s left is baking them. Bake for about a half hour at 350 degrees.

Voila! Now you don’t have to cook a hot breakfast every morning, just on Sundays (or whatever day works for you). Comment below and let me know how you like the recipe!

Author: Lindsey Owens

Civil Engineer | MBA Student | Young Professional

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