It’s breakfast week around here…the meal I struggle to eat the most!
Yesterday was my breakfast of choice…a fresh made omelet. But, there isn’t time for that every morning…in fact rarely.
Today, it’s a make ahead option for those days when you are running!
Because, if you are anything like me, mornings can be on high speed on a regular basis. I pack lunches for my youngest son and husband, include breakfast in my husband’s lunch bag, and then make a hot breakfast for my littlest…and boy can he eat breakfast.
By the time I am running out the door to get the chickens fed and my son in the car to get to the drop off line before I have to park and walk in…totally not prepared to be in public, my breakfast is non-existant or in the form of a bite of last nights dinner…cold. 🙂
Enter pre-made breakfast in the form of egg cups…they totally save the day!
And, this version, cooks the bacon right in the muffin cup…NO extra pans! Totally winning here. The smell of bacon, and a breakfast ready to heat up quickly…saves my breakfast all week!
Here is what I did:
Bacon, Spinach, Tomato Egg Cups
Ingredients
- 4 slices Bacon, chopped
- 1 cup Spinach, packed
- 1 medium Tomato, seeded and diced
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 8 eggs
- 1/4 cup Full-fat Coconut Milk
Instructions
Separate chopped bacon into 12 muffin cups and place in the oven.
Set oven to 375 degrees and allow bacon to cook for 10 minutes.
Stir bacon and cook for an additional 5 minutes or until desired doneness.
Meanwhile, whisk your eggs, salt, pepper and coconut milk.
Dice and seed your tomatoes and chop your spinach. Lightly salt and pepper and set aside.
Once the bacon is cooked, pour the egg mixture over the bacon, until the egg cups are 2/3 full. (If you over fill the muffin cups, the eggs will sink in the middle when they come out of the oven.) Add in the tomatoes and spinach.
Bake for 15 minutes or until the eggs are set.
Let rest for 5 minutes so the eggs begin pulling away from the muffin cup. Remove from muffin cup and serve with your favorite salsa.
Makes 12 egg cups.
I topped mine with salsa and avocado on the days I had time to add a little something and it was great!
Enjoy! Blessings!
