OMG! Is it really Thursday already? I returned Tuesday afternoon from an impromptu Easter visit with family in Knoxville and then I blinked and it was Thursday. Holy smokes! I need a time lasso.
Since time is of the essence, I thought I'd share a healthy and easy recipe that's ready in a pinch. These little egg cups are a great solution for hurried weekday breakfasts and the mix-in possibilities are endless. I like to make these ahead of time, usually at the beginning of the week, and then warm them when I'm ready to eat.
My most recent batch was filled with onions, red and green peppers and a touch of cayenne, but you can use just about anything.
Ingredients
1 sweet onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
1/8 teaspoon cayenne
1 tablespoon olive oil
12 large, free-range eggs
1 tablespoon coconut oil
Salt & Pepper to taste
Directions
1. Preheat oven to 350 degrees
2. In a saucepan, heat the olive oil over medium-high heat and saute the onions until translucent, about 2-3 minutes. Add the peppers and saute for 2-3 more minutes. Season with salt and pepper and add cayenne.
3. While the onions and peppers cook, whisk the eggs in a large bowl and set aside.
4. Once the onions and peppers are done, let cool slightly and then add to the bowl of whisked eggs. Season with salt and pepper.
5. Coat a muffin pan with coconut oil. Alternatively, you can use non-stick spray to coat the muffin pan. Using a ladle, pour the mixture into the muffin cups.
6. Place muffin pan in the oven for 12-15 minutes or until they puff up and turn golden brown. Use a small knife or spatula to remove the eggs from the pan and serve with your favorite condiments and a side of fresh fruit.
If I had more time, I would have made a fresh salsa verde to spoon over top or something of comparable deliciousness. This morning, I drizzled my trusty condiment, green Tabasco, over the egg cups and served them with a side of fruit. You can add herbs, cheese, meats and whatever else you like. Dill comes to mind. And bacon, mmmm bacon. I stuck to simple vegetables since I've been trying to behave myself. That whole "walking down the aisle with all your friends and family watching" is keeping me on the straight and narrow. Kind of.
Well, I hope these simple egg cups help you maximize your time on those busy mornings when everything has gone buck wild. It'll be one less thing to worry about and if you're anything like me, you need breakfast to keep you from mutating into an evil three-headed, slobbering devil woman.
P.S.- I have a few recipes in the queue that I am really excited about. I hope to get those to you soon, time willing. Happy Thursday!
Since time is of the essence, I thought I'd share a healthy and easy recipe that's ready in a pinch. These little egg cups are a great solution for hurried weekday breakfasts and the mix-in possibilities are endless. I like to make these ahead of time, usually at the beginning of the week, and then warm them when I'm ready to eat.
My most recent batch was filled with onions, red and green peppers and a touch of cayenne, but you can use just about anything.
Ingredients
1 sweet onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
1/8 teaspoon cayenne
1 tablespoon olive oil
12 large, free-range eggs
1 tablespoon coconut oil
Salt & Pepper to taste
Directions
1. Preheat oven to 350 degrees
2. In a saucepan, heat the olive oil over medium-high heat and saute the onions until translucent, about 2-3 minutes. Add the peppers and saute for 2-3 more minutes. Season with salt and pepper and add cayenne.
3. While the onions and peppers cook, whisk the eggs in a large bowl and set aside.
4. Once the onions and peppers are done, let cool slightly and then add to the bowl of whisked eggs. Season with salt and pepper.
5. Coat a muffin pan with coconut oil. Alternatively, you can use non-stick spray to coat the muffin pan. Using a ladle, pour the mixture into the muffin cups.
6. Place muffin pan in the oven for 12-15 minutes or until they puff up and turn golden brown. Use a small knife or spatula to remove the eggs from the pan and serve with your favorite condiments and a side of fresh fruit.
If I had more time, I would have made a fresh salsa verde to spoon over top or something of comparable deliciousness. This morning, I drizzled my trusty condiment, green Tabasco, over the egg cups and served them with a side of fruit. You can add herbs, cheese, meats and whatever else you like. Dill comes to mind. And bacon, mmmm bacon. I stuck to simple vegetables since I've been trying to behave myself. That whole "walking down the aisle with all your friends and family watching" is keeping me on the straight and narrow. Kind of.
Well, I hope these simple egg cups help you maximize your time on those busy mornings when everything has gone buck wild. It'll be one less thing to worry about and if you're anything like me, you need breakfast to keep you from mutating into an evil three-headed, slobbering devil woman.
P.S.- I have a few recipes in the queue that I am really excited about. I hope to get those to you soon, time willing. Happy Thursday!
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