The hardest part of our day is usually just making it out the door in the morning! To streamline our mornings and stop the "just grab a bar" approach to breakfast, we decided to make a few varieties of easy egg cups to get us through the week.
They are endlessly customizable depending on the vegetables you have on hand, and they can also be eaten on-the-go or turned into a quick breakfast sandwich with just a slice of cheese and some toast. (herbs and hot sauce optional for an adultified version :)
-12 large eggs
-3/4 cup chopped steamed broccoli
-1/2 cup chopped frozen spinach
(thawed, excess water pressed out)
-1 tbsp Dijon mustard
-1 cup diced ham (nitrate-free!) or turkey sausage
-1 cup diced red bell pepper
-Salt and Pepper
-1 cup cooked quinoa
-1/2cup shredded cheddar cheese
-Whole wheat English muffins
-Sliced cheese (muenster, swiss, cheddar)
Preheat oven to 325 degrees.
In a large bowl, whisk together the eggs, mustard, and salt and pepper. Spray out your muffin tin with a non-stick spray. In each muffin cup, evenly distribute the chopped veggies and ham. Pour the egg mixture over the veggies until nearly full. Give each cup a quick stir with a fork to evenly distribute the mix-ins and to get rid of any air pockets. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
Microwave or toaster oven in the morning, melt a slice of cheese on top and place between toasted whole-wheat English muffin halves for a healthy, on-the-go, green eggs and ham breakfast sandwich!
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