Loaded Eggie Cups
I have never been the type of person to "skip breakfast" - on purpose and most definitely not accidentally. You'll never find me saying, "Woops, I forgot to eat breakfast! It's 2pm and I just, somehow, forgot all about that eating business!" Yeah, no. Definitely not me. Have you met me?! There's a reason they call me Hungry Ali.
While I never forget to eat breakfast sometimes I do forget to grab breakfast on the way out the door. This results in forking over 5 for a mediocre Starbucks breakfast sandwich far too often. It's time like these when I think to myself, "come on, you can do better than Starbucks!"
Which is why I’m tickled to have made eggie cups a regular part of my breakfast routine. Eggie cups, as I lovingly call them, are practically like mini omelettes baked in a muffin tin. Ideal for weekend meal prep, they’re easy to throw together, low-carb, high-protein and an overall great way to start your day.
The best part is you can get really creative with the flavor combinations. The recipe below is for your typical Denver omelette-style combo, but you can really go any way your heart desires. Here are some other delicious combos I've tried:
Ham, salsa, mushrooms and pepper jack
Bacon, bell pepper, Tabasco and cheddar
Sausage, spinach and Swiss
Spinach, sun-dried tomatoes, mushrooms and feta
There’s really no wrong way to get your eggie cup on! Whatever your breakfast topping liking, these eggie cups are your canvas and the perfect solution to your busy, on-the-go life.
Loaded Eggie Cups
Ingredients
12 eggs
1/2 pound black forest deli ham, roughly chopped
1 bell pepper, diced
1/2 cup spinach, chopped
1/2 cup shredded sharp cheddar cheese
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Directions
Preheat oven to 350 degrees. Whisk eggs in a large bowl with salt and pepper. Spray a muffin tin with non-stick spray - I like the olive oil variety. Evenly distribute peppers, spinach and ham between each well. Top each muffin hole with cheddar cheese. Evenly pour egg mixture over the top. Bake for 20 minutes. Let cool and store in a container up to a week. Grab and go for a quick breakfast!
