Breakfast & Brunch
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Tuesday’s Tip: A Quick Breakfast

It is no secret that I love my sleep.  And, any way to prolong that in the mornings, I am all for.  Today’s tip I make almost every week so I can have those extra 5 minutes of sleep, as I eat egg whites almost every day for breakfast.  While it isn’t a hassle, sometimes I just don’t want to cook eggs in the morning, so this tip helps me!  It is baked egg cups.  I simply bake eggs in a cupcake or muffin tin, refrigerate, grab them as needed, and go!  I make about 3 days worth because I find they start going bad if you make more than that.

12 Eggs, whites only (you can use 6 whole eggs or a mixture if you prefer)

Spices of choice (I use cayenne pepper, crushed red pepper, and salt)

Cooking Spray

Spray 6 wells with cooking spray

Preheat oven to 350

Crack 2 eggs into a measuring cup, add spices, and whisk

Pour eggs into one cupcake/muffin well

Repeat until 6 wells are filled

(If you are using the entire egg, fill one well with one egg)

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Eggs Ready to be baked

Bake eggs in oven for 15-20 minutes, or until they are no longer runny

Baked Egg Cups

Baked Egg Cups

Once cooled, place in tupperware, and enjoy as needed!

Egg Cups!

Egg Cups!

Stay hungry…

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