On-the-Go Breakfast Egg Cups
Breakfast Egg Cups
For a healthy start to your new year try these make-ahead breakfast treats.
As I contemplate all I want to accomplish in the New Year, getting more organized is at the top of my list. I immediately think about my morning routine, which I would love to make it less complicated. I exercise in the morning, but when I get home, it seems like I hustle to get out the door. One way I am trying to reduce stress is to make-ahead breakfast.
Here is a recipe adapted from the Pioneer Woman that can be changed over and over with different ingredients, so you don’t worry about eating the same thing day after day. Look in your fridge and see what you can use to make these breakfast cups your own. You can wrap them well and freeze them. Take one out the night before and heat it through for a delicious, healthy (Keto) breakfast.
On-the-Go Breakfast Egg Cups
Servings: 18
Prep: 15 minutes
Bake: 22 minutes
Total: 37 minutes
Ingredients
2 cups breakfast meat diced (ham, cooked breakfast sausage, turkey)
2 T butter
1 whole Medium Onion, Diced Small
1 package fresh mushrooms, cleaned and sliced
15 whole Large Eggs
1 4 oz. can diced green chilis, drained
Dash Of Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Chili Powder
1 cup Freshly Grated Cheddar Cheese or Pepper Jack Cheese
Instructions
Preheat the oven to 350 degrees. Generously spray 18 muffin cups with nonstick cooking spray.
In a large skillet over medium-high heat, melt the butter and saute the onion for about 5 minutes. Add the mushrooms and toss to coat. Cook only an additional 2 minutes. Remove from the heat and set aside to cool.
Crack the eggs into a bowl and add the salt, pepper, and chili powder. Whisk it until it’s combined. Add the meat, green chilis, and when cool, add the mushrooms and onion — mix.
Use a measuring cup to scoop the mixture into the muffin cups about 3/4 of the way up. Divide the cheese into each cup and press it into the mix with a spoon. Bake them for 20-22 minutes, until set and slightly browned on top.
When cooled, somewhat urge each cup out by using a knife to loosen any stuck parts. Serve them warm. To freeze, wrap muffins in plastic wrap and then place them in a zipper bag. Thaw and reheat in the microwave when you’re hungry. Goes great with a fresh fruit cup.
Run a knife around the edge of each cup after they’ve cooled for a few minutes for easy lift out.
Recipe adapted from the Pioneer Woman. Photos are author’s own.