With laundry load number two in the dryer and load number three in the washer, Les Miserables running on the TV, I jumped into the kitchen to get our meals prepped for the week ahead.
We have a bit of leftovers from the weekend that will take care of a few of the lunches, but breakfast needs to be covered. When we first started this eating adventure, we tested the idea of egg cups which turned out to be pretty good. Last week due to a time crunch we went with plain boiled eggs, so when I asked my husband what he wanted for breakfast, he asked for the egg cups again. So I figured it time to share the egg cups with you.
Egg Cups
These like everything else I cook this is something you can modify the heck out of it. So for this batch we picked the following.
1/2 lb breakfast sausage (you can pick you meat of choice, bacon, ham, whatever)
1/2 yellow onion, diced
1 c. frozen spinach, thawed, and squeezed in a towel to get rid of the excess moisture.
1 c. Grated cheese (we used Colby & a white cheddar with horseradish)
Salt & Pepper
12 eggs
splash of milk (Option)
Coconut oil for greasing muffin tins.
Preheat oven to 375 degrees
Grease (12) muffin tins, or line with wax liners
Brown off meat and onions, drain on paper towel. Mix drained spinach, cheese, cooked meat & onions, and salt & pepper, place in muffin tins.
Mix eggs & milk with a stick blender is best, it breaks up the stringy w
hites so they are easy to ladle over the meat mixture in the muffin tins, leaving room at the top, they rise when cooking.
Bake for 20 minutes. Cool slightly before removing from tin. I put ours in a sealed container and they keep nicely in the frig for the week.
As for modifications, I see a batch with sauteed mushrooms and bacon in our future, maybe some chopped Kale, shape cheddar....hmmm, options, options, options!
Now its time to get back to that laundry project....oops.
We have a bit of leftovers from the weekend that will take care of a few of the lunches, but breakfast needs to be covered. When we first started this eating adventure, we tested the idea of egg cups which turned out to be pretty good. Last week due to a time crunch we went with plain boiled eggs, so when I asked my husband what he wanted for breakfast, he asked for the egg cups again. So I figured it time to share the egg cups with you.
Egg Cups
These like everything else I cook this is something you can modify the heck out of it. So for this batch we picked the following.
1/2 lb breakfast sausage (you can pick you meat of choice, bacon, ham, whatever)
1/2 yellow onion, diced
1 c. frozen spinach, thawed, and squeezed in a towel to get rid of the excess moisture.
1 c. Grated cheese (we used Colby & a white cheddar with horseradish)
Salt & Pepper
12 eggs
splash of milk (Option)
Coconut oil for greasing muffin tins.
Preheat oven to 375 degrees
Grease (12) muffin tins, or line with wax liners
Brown off meat and onions, drain on paper towel. Mix drained spinach, cheese, cooked meat & onions, and salt & pepper, place in muffin tins.
Mix eggs & milk with a stick blender is best, it breaks up the stringy whites so they are easy to ladle over the meat mixture in the muffin tins, leaving room at the top, they rise when cooking.
Bake for 20 minutes. Cool slightly before removing from tin. I put ours in a sealed container and they keep nicely in the frig for the week.
As for modifications, I see a batch with sauteed mushrooms and bacon in our future, maybe some chopped Kale, shape cheddar....hmmm, options, options, options!
Now its time to get back to that laundry project....oops.
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