Breakfast is a must for me because it starts my day off right with enough energy and focus until I stop for my next meal. However, I’m like everyone else who is busy and needs something that’s grab-and-go in the morning. Do yourself a favor and whip up a batch of these Breakfast Egg Cups on the weekend or your day off so there’s plenty to get you through the week. These are also perfect to freeze and heat. Pop these in the microwave for 30 seconds – 1 minute until they’re warm and you’re ready to head out the door. This recipe is the ideal way to use up any leftover cooked vegetables you may have hanging around in your fridge, so don’t be afraid to mix and match with what you have in your kitchen.
- 1 dozen large eggs, beaten
- 2 cups vegetables of choice, diced (I had a bunch of green pumpkin to use up)
- 1/2 cup cheese of choice, diced (I used FODMAP friendly Havarti)
- 1/2 cup ham, sausage or bacon, diced
- Paprika, salt and black pepper, to taste
- Spray a 12 cup muffin tin (or use 12 disposable muffin cups if you don’t have a muffin tin) with nonstick spray or oil.
- Layer in the vegetables, cheese and ham/sausage/bacon in any way you want using any ingredients you like.
- Pour in beaten eggs evenly into each filled muffin cup.
- Sprinkle each muffin cup with paprika, salt and black pepper.
- Bake at 300°F until desired doneness is reached. I cooked these for only about 15-20 minutes, as I knew I would heat them again in the microwave before eating them.
Note: You can use any vegetables you want, but keep in mind if you use a watery vegetable like mushrooms, you may want to cook them first so they don’t make the Breakfast Egg Cups soggy. You can also opt to microwave these cups in 30 second increments until desired doneness is reached.
What do you think about this make-ahead breakfast dish? Let me know in the comments below and don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.