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We haven’t updated in a while because… well… we’re doing Whole30. No grain, no dairy, no sugar, no legumes, no alcohol for 30 days. There is a steep learning curve to Whole30, so we’ve been focusing on changing our usual cooking and eating habits to align with the program. I’ll update after we complete the 30 days with a Whole30 review, but I wanted to share a recipe that I love making for breakfast. I need something portable in the mornings that I can eat in the car or at work. Lately I’ve been taking hard boiled egg whites, but I ran across a version of these breakfast cups here, and thought it would make my morning meal way more exciting! Plus, I make them on Sunday and they last all week and heat up in less than a minute when I’m running out the door.

Why didn’t I think of this? It’s so simple. Just mix your eggs together with any ingredients you would normally put in an omelette.

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Then, spoon the ingredients in greased muffin tins. We cooked bacon to be added to our mix, so we used the bacon fat to grease the tins.

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Bake for 30 minutes and you have a delicious and flavorful breakfast on the go!

Breakfast Cups
Recipe Adapted From PaleOMG
Prep Time: 15 min. Cook Time: 30 min.

Ingredients:

10 eggs
1 cup spinach, chopped
8 oz. bacon, cooked and crispy
1 red pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation:

Preheat oven to 350°. Cook bacon according to package or until crispy. Reserve bacon fat. Beat eggs in a large bowl. Add all other ingredients and combine. Grease a muffin pan with the reserved bacon fat (or another fat… do NOT use paper cups). Fill each muffin tin 3/4 of the way full. Bake for 30 minutes or until cooked through.

Serve warm.