I am not a breakfast person. I prefer a large cup of coffee and to daydream about what I’ll eat for lunch and countdown the time until it’s appropriate to drink a Diet Coke. For the other people living with me, I know I must provide something for the “most important meal of the day”. Since I also am not a morning person, quick and easy is the best method.
Sunday’s I prep egg cups. The add ins vary depending on the ingredients I have on hand but the end result is always a crowd pleaser.
Here’s What You’ll Need:
12-15 eggs
Breakfast sausage or bacon (but can be left out for a vegetarian option)
Roma tomato or bell pepper (any veggie that you like in an omelet)
Cooking Spray
Pink Himalayan Salt
Pepper
Directions:
Preheat your oven to 350 degrees
Spray brownie bar pan with non-stick cooking spray
Cook meat of choice and let rest
Crack all eggs into Pyrex and whisk as of you were making an omelet. Add salt/pepper or any other breakfast type spices.
Chop tomato/bell pepper and place a few pieces into each cup in the baking pan.
Chop cooked bacon/sausage into small cubes and add a few pieces to each cup in the baking pan.
Add egg mixture into each cup (fill 3/4 full as eggs will expand)
Pop into the oven for 27-30 minutes.
Let cool and and scoop out with spatula
Serve immediately or refrigerate for quick breakfast during the week
I make 1 dozen weekly. If reheating in the morning, microwave for 25-30 seconds. I like to serve with salsa.
This simple Sunday prep recipe is a huge time saver for me and I hope it saves you time too.
XOXO,
Heather