BREAKFAST EGG MUFFIN CUPS
If you’re like me: a breakfast person, wants something quick, tasty, and without all the loaded carbs, then (oh boy!) you are going to love this recipe.
My friend Leslie came over this early AM to help me make bfast. I’m becoming an early bird now– I’m finding it refreshing to start your day bright and early. (Grandma life, I know.) I love starting the day off with a nutritious breakfast. It keeps my energy going throughout the entire day, and helps me stay more focused and productive. My mama says a healthy breakfast should be the most important meal of your day, and it’s so true– It really should be the kick start of your day. Studies show that breakfast provides energy for the activities during the morning and helps to prevent that mid-morning slump. I love waking up hungry and running downstairs to the kitchen to fill my morning with foods from the food groups. Granted, eating veggies in the morning isn’t my absolute favorite, but getting in most of my daily food groups for bfast makes me feel powered up.
Right when she came over, I came up with the idea to make breakfast bites. You can pack all different food groups in a wittle muffin cup. It’s like a quiche without all the extra carbs– strong in protein and packed with nutrients. I threw in all kinds of veggies and cheese. I recently discovered that tomatoes can clear up your skin. Tomatoes are rich in Vitamin C, and contain a red pigment called lycopene which stimulates skin circulation. (Yes to adding tomatoes into every dish!) I didn’t add meat this time, but I definitely would recommend adding in chopped ham or lean bacon. Did you know that getting your protein fix every morning maintains muscle through out the day and keeps you full longer? You can read about reaping the benefits of a protein filled breakfast here.
- 6 eggs
- 1 onion, diced
- 1 tomato, diced
- 1 potato, peeled & diced
- 1/2 tsp garlic powder
- 1/2 cup diced ham or bacon
- 1/2 cup mozzarella or cheddar cheese, plus more for sprinkling
- salt and pepper to taste
- Preheat oven to 375 degrees. Set out a regular, greased 12-cup muffin pan.
- In a large bowl, mix together eggs, onions, tomatoes, potatoes, garlic powder, ham (or bacon), and cheese.
- Pour into muffin cups.
- Sprinkle cheese on top.
- Bake for 20 minutes or until golden.
- Serve with slices of avocado. Yum!
- No need to use multiple dishes for this recipe. This means less dishes, less washing... and that's how I like it.
When they popped out the oven, Leslie’s reaction was wonderful. With her enthusiastic spirit, she was shocked that breakfast could look and taste this good and be so easy. We didn’t know what to call this, so she called it “egg thinglings.” (So that’s what we call them now.) Enjoy with a cup of OJ or joe!
I hope you make these gluten-free scrambled egg muffin cups loaded with potato, ham, cheese, and tomatoes. Cheers to a hearty and healthy breakfast. And don’t forget to share with your friends and family.