So, everyone has been doing the Whole30 thing around me. Although I can not commit to that level of discipline, it has definitely encouraged me to give more thought to what I eat, especially in the mornings.
I am NOT a morning person. Anyone who has lived with me ever at any point in time at any point in my life in any location (haha it’s honestly that bad) knows that it takes me at least 3 alarms to get moving. Thus, quick breakfasts that don’t take thought are perfect for me. As much as I’d love to wake up slowly with a cup of coffee and a freshly cooked breakfast, it’s not in the cards for this girl right here.
Someone had recommended that I check out Rachael Ray’s breakfast cups so I did and really liked the general concept. Her cups are right here and they’re lovely as they are. However, I figured – “I can totally make these my own.” So I did. Here they are. Best part — you can throw two of them in a sandwich baggie and BAM!! There is your breakfast. No thought required 😉
One of the best parts about this recipe is that you can literally add whatever you want. I happened to use Swiss when I made the recipe this time, but cheddar cheese the next time. If you don’t want peppers, use something else. The combinations of what you can do with these cups are literally endless!! 🙂
Veggie Egg Cups
- 6 eggs
- 1/2 c. milk (I use 1% organic milk for everything, so that’s what I used)
- 1/2 c. cheese (I used Swiss because it’s mild)
- 1/4 lb. honey ham, cut thin and into small pieces
- 1 c. red bell pepper, diced
- 1/2 cherry tomatoes, quartered
- 1 c. fresh spinach, roughly chopped
- 6-7 chives, minced
- salt and pepper to taste
~ Preheat oven to 375 degrees and grease a 12-cup muffin tin with olive oil spray (I think that’s best, but use whatever spray you prefer).
~ Here’s the challenging part — whisk all of the prepped ingredients together. Phew! That was tricky!!
~ Spoon the mixture into the muffin cups. Fill them up nearly to the top. Depending on how much stuff you add into the eggs, you’ll probably have between 10-11 egg cups.
Sorry the pan is a bit messy!!
~ Bake for 20-23 minutes or until the eggs are set. Allow to cool a bit and remove from tin.
~ Refrigerate and eat for breakfast as needed, especially if you’re a sleepy gal like me 🙂