If you are one to browse through pinterest, you may have seen some of these egg cup recipes already. Since our family has been whipping up quite a few quick grabbing, easy gobbling on the run, recipes I thought I would try coming up with my own version.
I sprayed my muffin trays with olive oil, wrapped the perimeter of each cup with bacon strips, trimmed to fit around without overlapping. Then in a large mixing bowl I added the eggs {about one per egg cup}, green onion, spinach, browned ground sausage {yes, more meat because my Man is a MEAT-EATER} chopped red bell pepper, and I tossed in some grated parmesan (for paleo omit the cheese). Seasoned with Himalayan Pink Salt, because I love the color and pepper.
This was so simple - I filled the cups 2/3 of the way. Baked at 325 degrees for about 20 minutes I think. Just enough for them to not jiggle. Then I simply bagged them up into freezer bags. My hubby and kiddos grab them and toss them in the micro (yeah, we still use it sparingly) for a little over a minute and voila.... breakfast is served.
These are SO YUMMY!
-Simply Sublime
No comments:
Post a Comment