Mornings in our house are always chaotic. There is almost always ambitious goals to wake up early that seem to happen less often than not. Mornings are spent racing off to this place or that, trying to get ready for the day, dancing with our daughter, getting things organized, packing a diaper bag, doing a lot of laundry, picking up, getting ready for work, and whatever else needs to be done before we go out and conquer the day. During all of this my family is somehow suppossed to eat breakfast. So how do we eat a healthy breakfast in the rush of the morning? In our home we have realized that planning in advanced helps us eat a healthy breakfast that fills us up for a busy day (and as my husbanc puts it, he need some good protein every morning to power his day).
So, to give ourselves one less thing to worry about in the mornings and make sure that breakfast doesn’t result to dry oatmeal (or no breakfast at all) we have figured out a great trick. One night a week we make a LARGE breakfast for dinner. Then we eat the ‘leftovers’ for the next few mornings. Over the years I have played with different configurations and recipies and arrived at our favorite recipe for our favorite breakfast food. I normally bake a batch of these delicious, healthy, and protien-packed egg cups, along with a large batch of blueberry pancakes for dinner. This dinner ususally takes about 30 minutes to make and it is a family favorite (yes, we love breakfast food especailly for dinner!). Then, for breakfast, we simply heat the egg cups in the microwave for about a minute until they are warm.
Four Fantastic Meals in 30 Minutes. So, quick recap, in about 30 minutes, we get 1. a fantastic dinner (breakfast style – which who doesn’t love breakfast for dinner? People love breakfast so much that they even have it for lunch and call it ‘brunch’!), and 2. easy, yummy, and filling breakfasts for several days! I love that ratio of effort to yumminess! The recipe below yields 1 dozen egg cups, and is extremely easy to double and freeze the egg cups for an extra busy week.
These delicious-protein packed egg cups are a staple in our home. They are easy and delicious and packed with FLAVOR!
Delicious, Healthy Ingredients. One of the keys to making delicious egg cups is to add a lot of healthy ingredients. There are so many delicious flavor combinations you can make with these. We usually start with Jennie-O all natural turkey sausage because it is so delicious and adds flavor (without in added preservatives and dyes). The other delicious trick to these egg cups is to add lots of healthy vegetables. We love finely chopping spinach and bell peppers to add some extra vitamins and texture to the egg cups. In the summertime I love to incorporate grated zucchini with sausage and bell peppers to these egg cups.
Baking Tin Secret. I have seen several variations of this recipe and most say to use nonstick spray on the baking pan. However, I would reccomend skipping the nonstick spray. Everytime I have made these with nonstick spray they stick horribly and taste a little different. The secret to a perfect egg cup is a high quality nonstick muffin tin. I use this muffin tin and the eggs come out extremely easily after baking (even if they are over baked).
Protein Packed Egg Cups Recipe
- Egg Mixture
- 9 eggs
- 4 dashes of Worcestershire sauce
- Salt and Pepper to taste
- ½ cup bell pepper
- ¾ cup spinach
- ½ cup mushrooms
- 1 cup grated sharp cheddar cheese
- 1 cup cooked Jennie-O all natural turkey sausage
- In a large skillet, cook Jennie-O all natural sausage until internal temperature reaches 165 degrees F.
- Preheat oven to 325 degrees F.
- In a medium bowl, whisk together eggs, Worcestershire sauce, salt and pepper.
- Finely chop bell pepper, mushrooms and spinach.
- In a nonstick muffin tin add sausage, cheese, spinach, mushrooms and bell pepper. Fill muffin tins about half way full. Pour about a ¼ cup off egg mixture into each muffin tin.
- Bake for 20 – 25 minutes until the center of the egg is no longer runny.