Need a Quick & Easy Breakfast?

We’re all so busy nowadays, right? Most of us have this monotonous routine every day where we don’t always have a chance to think about what we’re feeding our bodies. I’ve even fallen into that trap from time to time and then immediately regret it. That’s why I wanted to share with you something I did last week that was fun, creative and good for my body!

Egg cups! A simple easy breakfast that you can make ahead of time and grab and go. You can be super creative with your recipes and they’re fun to make so get the whole family involved! I made them last week and because it was so easy, I made a decision to make them every week moving forward. Now my husband and I have no excuse not to eat in the morning and we cannot say “Honey, there’s nothing to eat!”

If you’re wondering how I made them, don’t worry, I’m going to share my recipes with you. Because my husband is a tried and true meat eater, and I don’t always eat meat, I have two recipes for you. These are super simple, have less than 5 ingredients and take less than an hour to make.

The first recipe is Bell Pepper & Goat Cheese. Your ingredients include 1 half of a green bell pepper, 1 half of a red bell pepper, goat cheese [I got goat cheese with sun-dried tomato] and six (6) eggs.

First, preheat the oven to 350*. Then chop up your peppers. You can chop them as thinly as you want, but I recommend dicing them in order to give a crunch to your egg cups.

Next, prepare your muffin pan. This can prevent sticking once all ingredients are in the cups. I used a coconut oil spray, but you can use olive oil or butter. Once you have the cups in the muffin pan ready, set this aside.

In a medium bowl, crack six (6) eggs and whisk them. Add your diced peppers, and the goat cheese to your liking. Once all ingredients are in the bowl, stir gently.

Now, add then mixture to your muffin pan. Approximately one (1) egg will go in each cup. Once filled, they’re ready to go in the oven for 25 minutes.

The other recipe is Bacon & Monterey Jack Cheese. Although the ingredients are different, the process is very similar. Your ingredients include six (6) strips of cooked bacon [we used a maple bacon], shredded Monterey Jack cheese and six (6) eggs.

First, you’ll need to cook the bacon. We typically cook it in the oven, but follow the directions on the package and cook until it gets to the desired crispiness. Just like in the first recipe, you’ll prepare the muffin pan and set it aside. Get your bowl and follow the process with the eggs. Then, add in the bacon and the Monterey Jack cheese and stir. Add the mixture to the muffin pan and cook for 25 minutes.

Looks good, right?

Right: Bacon & Monterey Jack

Left: Bell Pepper & Goat Cheese

These recipes are super easy and can be edited based on the ingredients of your choice. This week, we’re going to try spinach, tomato and of course, cheese. Keep it fresh and change it based on your taste buds. Most of all, have fun with it.

If you’ve tried these, I’d love to hear your recipes! Share them in the comments below!

You may also like...