Breakfast on the Go!
They say that breakfast is the most important meal of the day but often we forgo this essential step because of our harried schedules. To me, breakfast is the favorite meal, but even I have to bypass it most times for the same reason. One way to make breakfast easy, fun, and convenient is by making cupcake size egg treats.
These are not only portable but they also help in portion control. They can be combined with your favorite add ons like peppers and onions for a Spanish omelet flavor or with cheese. Here it is shown with tomato and spinach for a healthy protein and iron rich breakfast.
One convenience is that if you are making for several people and each person wants different ingredients, they can all be made at the same time. Just add the desired ingredients in each cup and everyone will have their own individualized egg dish!
*For an even healthier option, make these with egg whites.
Ingredients & Method
- 4 eggs
- 2 tbsp. milk
- ½ handful spinach, chopped
- ½ tomato, diced
- 1/8 tsp. sea salt
- 1/8 tsp. ground black pepper
- Olive Oil Spray for coating cups if desired (optional)
Scramble eggs in mixing bowl. Stir in salt, pepper, tomatoes, and spinach. Insert baking cups into cupcake pan. Lightly mist with olive oil spray. Pour egg mixture into cups only ¾ of the way. Place in oven at 400 degrees for about 10 minutes.
Serve with whole grain toast.