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)
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)
Bake eggs in oven for 15-20 minutes, or until they are no longer runny
Once cooled, place in tupperware, and enjoy as needed!