I have never been the type of person to "skip breakfast" – on purpose and most definitely not accidentally. You'll never find me saying, "Woops, I forgot to eat breakfast! It's 2pm and I just, somehow, forgot all about that eating business!"
Yeah, no. Definitely not me. Have you met me?! There's a reason they call me Hungry Ali.
I'm not trying to toot my own horn here, but I most definitely am the type of person to eat breakfast and have it pretty much every day at 8:30am on the dot. Sometimes the problem is, though, I do forget to grab breakfast on the way out the door and far too often I find myself forking over $5 for a mediocre Starbucks breakfast sandwich. It's time like these when I think to myself, "come on, you can do better than Starbucks!"
Which is why, if there's one thing in life I'm super thankful for, it's the fact that I discovered "Eggie Cups" – rather, mini omelettes baked in muffin cups. I am certainly not claiming to be the first person who thought of these (hello, Pinterest) but man, was this a genius idea!
So once I started finding time to make these super simple Eggie Cups on a Sunday afternoon to prep for a busy week, I couldn't stop. Not only are they quick to throw together, but they're a delicious low-carb, high-protein way to start your day. Plus, you can get really creative with the toppings you choose to go inside. The recipe below is for your typical loaded/Denver omelette style combo, but you can really go any way your heart desires.
Here are some other delicious combos I've tried:
- Ham, salsa, mushrooms and pepper jack
- Bacon, bell pepper, Tabasco and cheddar
- Sausage, spinach and Swiss
- Spinach, sun-dried tomatoes, mushrooms and feta
You see, there's no wrong answer here guys! These Eggie Cups are almost as fun to make as they are to eat. Whatever your breakfast topping liking, these Eggie Cups are your canvas and the perfect solution to your busy, on-the-go life.
Loaded Eggie Cups
- 12 eggs
- 1/2 pound black forest deli ham, roughly chopped
- 1 bell pepper, diced
- 1/2 cup spinach, chopped
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Preheat oven to 350 degrees. Whisk eggs in a large bowl with salt and pepper. Spray a muffin tin with non-stick spray – I like the olive oil variety. Evenly distribute peppers, spinach and ham between each well. Top each muffin hole with cheddar cheese. Evenly pour egg mixture over the top. Bake for 20 minutes. Let cool and store in a container up to a week. Grab and go for a quick breakfast!