These breakfast egg cups may be my new favorite lazy girl hack.
I HATE waking up early to eat breakfast. To me, an extra 10 minutes of sleep is more valuable than throwing some bread in the toaster and filling my belly (although I almost always regret it later). Luckily, I work in food service and am able to eat breakfast at work without paying extra. I know that isn’t the case for everyone, and I really should be better about eating breakfast in the morning so I’m not tempted to waste all of my hard earned money in the Starbucks drive thru… Therefore, I’ve started meal prepping some breakfast options, and let me tell you, these egg cups are LIFE CHANGING. Dramatic, yes, but true!
(Not So) Pro Tips:
Lay out and prepare all of your ingredients ahead of time – the French call this mise en place, and it’s a great way to save time since you don’t have to stop and chop a new veggie in between each step. Do it all at once in the beginning so when you’re ready to assemble, you can be extra efficient!
Use whatever veggies you have on hand – try out some new flavor combinations and be sure to let me know your favorites! This is also a great way to get rid of the three random grape tomatoes lying in the bottom of your vegetable drawer in the fridge. Not that I did that…
Prepare these Breakfast Egg Cups on Sunday and you’ll have your breakfast ready for the rest of the week so you don’t have to do any actual thinking before your coffee Monday morning. Just pop one or two in the microwave and savor that extra 10 minutes of sleep!
A note on nutrition…
Eating a balanced breakfast that provides sustained energy throughout the morning has been linked to enhanced cognitive performance.1 Eggs are a great source of protein, and when paired with a complex carbohydrate (such as whole grain toast, oatmeal, etc.), they can help balance your blood sugar and keep you full until lunchtime.
Hope you enjoy this quick and easy breakfast option. If you make these, be sure to let me know!
Mindfully yours,
Sam
Resources:
1. https://www.sciencedirect.com/science/article/pii/S0195666308000226
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
egg cups
|
- 8 eggs
- 1/2 cup chopped spinach
- 1/2 cup diced tomatoes
- 2 tbsp diced red onions
- 1/8 tsp salt
- 1/8 tsp black pepper
Ingredients
|
|
- Preheat oven to 375F. Spray a muffin tin with canola oil or another non-stick spray.
- Crack 8 eggs into a large mixing bowl. Using a whisk, beat eggs until scrambled.
- Chop spinach, tomatoes, and red onions.
- Divide eggs evenly into 8 of the muffin tin cups. Then, divide and add the spinach, tomatoes, and red onions evenly to each cup.
- Top each egg cup with a pinch of salt and pepper.
- Bake in the oven for approximately 20 minutes or until the egg cups are golden and firm (no longer runny).
- Serve or store in the fridge/freezer and reheat in the microwave.
