There are days when eleven o’clock rolls around and I will find myself devouring cupcakes because I didn’t make time for breakfast.  Now, I am not dissing cupcakes, I think everyone should enjoy a good cupcake, but probably not for breakfast and probably in moderation.  These little egg cups are a perfect way for me to eat while running around trying to control the insanity around me.  You can eat them while doing a multitude of chores and are great for eating in the car! Bonus, they keep me sated much longer than a banana or a piece of toast, so I am not seeking out second breakfast or elevensies.

So, the first time I made egg cups I tried just using non stick spray on my tin and remember wanting to just throw out the muffin tin, because scrubbing the egg off took about three days.  I endured the scrubbing and saved the tin, but vowed to never do that again.  Paper liners are fine, but parchment paper liners are the bomb when it comes to having perfect little cups with nothing sticking anywhere.  

So, onto the actual cooking.  I am using fresh veggies this time around, but frozen veggies work perfectly in this recipe.  I love having a variety of frozen veggies on hand so I am always able to whip up something reasonably healthy in a pinch.  I like to small dice whatever I am using so that I can have the flavor all through out the cup.   I start by sauteing the peppers and onions.

Then I add in some chopped fresh spinach and some frozen breakfast sausage, that I defrosted in the microwave.  Chicken Sausage works awesome in this if you are looking to cut a few calories.

I portion that out equally into my muffin cups, then top it with a little cheese.  I love cheese and think it makes everything better, but its not needed and you can definitely skip it!  I let the veggies cool in the muffin cups for a few minutes while I get my eggs together.  I like to just use a fork to mix up my eggs right in a measuring cup.  I find a whisk adds a little too much air and the fork does a fine job.

Cook for about twenty minutes and you have breakfast for the rest of the week!  I think making these on Saturday afternoon is the best, six days of healthy breakfast and then Pancakes on Saturday morning!!

Egg Cups

Ingredients

• 1 tsp Olive Oil
• 1 Bell Pepper diced
• ½ Onion diced
• 1 Cup of Spinach chopped
• 3 Breakfast Sausage Links defrosted and diced
• 1/2 – 3/4 cup Shredded Cheese
• 8 Eggs

Preheat oven to 350° Line a muffin tin with twelve paper liners. Heat your olive oil over a medium heat and add your bell pepper and onion.  Saute for five minutes or until slightly softened.  Add Spinach and sausage links and saute for another two minutes.  Divide mixture equally among your twelve cups and add a pinch of cheese to each cup. Beat eggs with a pinch of salt and pepper.  Pour to just cover ingredients in cups.  Bake for twenty minutes or until set.