I rarely start the morning without breakfast. And in general, I prefer to eat eggs or something with a lot of protein (lest I find myself utterly famished at, like, 9:30 a.m.).
The only problem? A full breakfast can take a lot of time to prepare. And when you’re already waking up before the sun to make it to work on time, the last thing you want is to have to get up earlier to factor in cooking time.
I’ve shared my TOP SECRET (not) recipe for the 2-Minute Egg Sandwich, and while this is still one of my favorite meals (weird, I know), sometimes a girl needs a bit more. Like, you know, a vegetable.
I try to sneak in as many servings of produce throughout the day as I can. I never make a smoothie without throwing in a few handfuls of kale or spinach, and my afternoon snack almost always includes a piece of fruit. So while the egg sandwich dominates in terms of ease and heartiness, it’s kind of a failure in terms of vitamins and minerals.
Which is why I was pretty excited to learn about egg cups.
I’m certainly not the first person to make egg cups or egg muffins, as they’re sometimes called on Pinterest, so I claim no culinary genius here, but I figured I’d share my favorite (and super simple) way to make them.
Super-Simple Egg Cups
12 eggs (I use veggie-fed, cage-free eggs…because I’m a tiny bit of a hippie.)
2 red bell peppers
1 white onion
3 cups of spinach, chopped
Hot sauce (optional…but recommended)
1. Preheat the oven to 350 degrees.
2. Combine the above ingredients in a medium-sized bowl and stir to combine.
3. Lightly spray a muffin tin with cooking spray or canola oil.
4. Distribute the egg mixture in the muffin tin cups and bake for 30-50 minutes. Serve warm with a couple dashes of hot sauce if desired.
BAM. Breakfast is served.
You can serve them all at once if you’re having company, or the egg cups will keep for about four days in a sealed container in the fridge. Microwave two at a time for 40 seconds to reheat for breakfast all week.
Not bad, eh? What would you put in your egg cups?