Confession: breakfast is the hardest meal for me to stick to Dr. Brown approved foods. My family enjoys {read: is addicted to} the grain and sugar-filled breakfast choices, and I like the no-mess, no fuss convenience of them. Don’t get me wrong … I am completely aware of how important a good breakfast is and how terrible the typical choices are, and on weekends, I am all about busting out the eggs and veggies. But come Monday morning it is so much easier to just reach for the cereal box, am I right?! Well I am determined for this laziness to stop, and I love that these little protein cups can be made ahead of time, frozen, and quickly thawed for the perfect on-the-go healthy breakfast!
Ingredients:
- 4 eggs
- Turkey bacon strips (fully cooked and crumbled), turkey or chicken lunch meat
- ¼ cup baby spinach chopped or whole
- ¼ cup chopped celery
- 3 T chopped red onion or shallot
- 2 oz shaved or shredded sheep cheese (I used p’tit basque Istara)
- Salt and pepper to taste
Instructions:
Step 1: Preheat oven to 350F, and in a large mixing bowl whisk 4 eggs.
Step 2: Add spinach, celery, onion and cheese and blend well.
Step 3: For easy clean up place cupcake liners into cupcake tin.
Step 4: Fill with a little protein at bottom, and add egg mixture to cups. Only fill ¾ way up or it will roll over.
Step 5: Cook 15-17 minutes.
Step 6: Remove and serve.
This a really versatile recipe and a great way to clean out the fridge of any leftover veggie sides from previous dinners. You can easily use asparagus, Brussel sprouts, or any previously roasted vegetable in place of the spinach or celery. Have fun with it and let us know your favorite combination! For easy printing, click here.
In health,
