EGG CUPS

As much as I love breakfast/brunch food, and eggs in particular, I was never much of a breakfast person. In college, I always opted to catch those extra few minutes of sleep before class and power through until lunch, instead of getting up a little earlier, like a productive human being, and grabbing some fuel to begin the day. 

I have since realized that this doesn’t work in the real world, because I wake up early and use so much brain energy without pause (unlike having a class then a break right after) that I end up hating myself for skipping food by 9 AM. One of the biggest challenges for me when it comes to regularly eating breakfast is convenience. I don’t want to be making a mess in the kitchen first thing in the morning, but I do want something fast and warm on my plate. Enter these egg cups.

These are simple to make, can be modified with anything you like in eggs (bacon and green onion next time??), and they also freeze well. So I make a big batch and stick a week supply in the fridge and the rest in the freezer so that I have an easy, transportable, and delicious breakfast in 60 seconds or less, every morning.

Egg Cups

Adapted from Super Healthy Kids (’Cause I’m still a kid, apparently. Also, Google.)

Makes 6 cups

6 large eggs

¼ cup milk

1/8 teaspoon salt

1/8 teaspoon pepper

¾ cup spinach, chopped

½ cup tomatoes, chopped

½ cup onions, chopped

¼ cup shredded cheddar cheese

Olive oil

To make: Wipe a thin coat of olive oil on each cup of a six-muffin tin and preheat oven to 375°F. Whisk the eggs and milk together in a bowl. Season with salt and pepper, then add chopped veggies and cheese to egg mixture. Fill muffin cups ¾ full and bake for 20 to 25 minutes until centers are set and no longer runny. Allow to cool slightly before serving. If reheating, microwave (defrosted) cup for about 45 to 60 seconds.