Easy Egg Cups

Breakfast is my weakness. After about an hour of being awake, I'm starving. Seriously, it's like a tiny bear is growling from inside my stomach. Normally, this is when I make my worst decisions.

Bagels. Donuts. Steaming hot lattes. Spaghetti. (Yes - spaghetti!).

As part of my planning for the Whole 30 challenge, I prepared these easy egg cups for quick, on-the-go breakfast options.

If I can get my act together, when this challenge is over, I plan to keep some of these ready in my freezer so I can grab a satisfying and healthy breakfast option to satisfy that hungry bear cub.

One of the best things about these muffin cups is how versatile they are. You can use whatever fresh veggies or add-ins that you have on hand in your fridge!

Think: miniature omelet.

I used rainbow bell peppers, chopped spinach and ground sausage. You could make these with onions, mushrooms, shredded cheese, ham, and so on. Obviously, for Whole 30 compliant muffins, stay away from the cheese and ham.

Crack 9 large eggs into a mixing bowl. Beat them well. Then stir in all of your chopped goodies.

Looks delicious already, right?

Fresh + healthy.

Here's the tricky part - and you might not believe me - grease your muffin tin. Seriously, once you think it's greased enough...do it again. These little egg cups did not want to come out of there!

Once you've greased your tin like a maniac, fill the cups with your egg/veggie/meat mixture. They will expand just a bit, so make sure to leave a tiny bit of room in each cup.

Bake for 20 - 25 minutes at 350.

I packaged these in pairs and put them in a quart-size freezer bag. Then, when I want one for breakfast, I just grab a bag on my way out the door.

They microwave just fine from either frozen or thawed out, and they are a much better (for you) option than a bagel smeared with cream cheese.

Click here for a printable recipe!

Enjoy.