Friday, May 4, 2012

Baked Egg Cups On The Go

When I first got married, I was in graduate school and worked part-time. For the first four months or so, I would wake up each day when my husband got up for work and make him an egg sandwich to eat on the way to work. Toasted bread with a little bit of butter and cheesy scrambled eggs, all wrapped up in a papertowel and a cup of coffee in a travel mug. I was ambitiously domestic.

Five years later, even though I work at home, let's face it...I'm not always motivated to make breakfast early in the morning. However, I've discovered a few shortcuts in order to still have a healthy, filling meal on the go for my man. :) Food is my love language.

One of my shortcuts is the baked egg cup. I found the idea in the South Beach Diet book. You can make a bunch of them early in the week and they will last for a few days!

They are like mini omelets that you can fill with whatever you have on hand. I use egg substitute or just egg whites, but you can just as easily scramble up whole eggs and fill up the muffin tin in the same way.

Preheat your oven to 325F. Generously coat the muffin tin with cooking spray. Add 2-3 tablespoons of veggies and cheese (and meat if you like) - whatever you have in your fridge.  Then pour in the egg so there's about a 1/4 inch from the top of the tin. Sprinkle with salt and pepper. If you like it spicy, you can add a dash of hot sauce too.

These egg cups had sauteed asparagus, green onion, and shredded cheddar cheese.
Bake them in the oven for 30 minutes or until the egg sets. They will puff up quite a bit, but they deflate once you let them rest on the counter. They keep in the refrigerator for up to 5 days or can be stored in the freezer for a couple of months. The muffin size is great for portion control. Two or three of these heated up in the morning will fill me up for the entire morning. Kids will love them too. And, they are carb-free. Try adding these to your breakfast repetoire...happy cookin'!

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