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Breakfast egg cups

When I eat healthy I wake up STARVING. Stomach growling, the whole 9 yards. So it’s 7am and I’m making egg breakfast cups. Basically the same breakfast I eat every morning into a nice little muffin cup. This is a good raid your fridge for leftover stuff meal too.

Ingredients:

* 2 slices of turkey bacon. Cut in half and then cut each one into thirds. They line the outside of the cups.
* 4 eggs
* some spinach
* chopped tomato
* chopped mushrooms
* seasoning

I lined the bottom of the muffin pans with spinach, then out the slices of turkey bacon to line each one. Fill with chopped tomato and mushrooms. Beat 4-5 eggs together and pour on top.

Bake at 350 for about 10 minutes.

I put a little avocado on top and they were great!

Banana coconut … Thing!

13 Sep

I really have no idea what to call this… A breakfast mound? A dessert squishy? All I know is it looked really good and really easy and quick to make. So if anyone comes up with a better name for it- please let me know!

Ingredients are simple:

1 banana, 1 egg, 2 tbsp shredded coconut.

Throw all into your magic bullet or food processor until creamy, pour into a cup and microwave for 3 minutes!

Just turn your cup over on a plate and it slides right out. Add some sprinkles of coconut and blueberries and you have yourself a nice little treat. Either for breakfast or a cute dessert. If you want a chocolate one, then add 2 tbls of unsweetened cocoa powder and add raspberries instead of blueberries.

I got this off instagram this morning off livinpaleo’s site who found it on what Ali ate site. Oh how I love instagram for food ideas.

Sweet Potato Zucchini Egg breakfast cups

03 Sep

The title pretty much says it all. Minus the tomatoes. Today is the last of the grocery shopping from last week so its create something with leftovers time! These are good hot, but I am looking forward to just eating these on the go in the morning.

Ingredients:

2 small sweet potatoes
6 eggs
1 zucchini
handful of cherry tomatoes
salt and pepper to taste

I started off just slicing the sweet potatoes long and short with a mandolin. The long slices I cut in half and wrapped those around the cupcake pans, the small round slices I put on the bottom of the cupcakes pan. Grate the zucchini and slice the cherry tomatoes. Then just mix together your eggs, zucchini, and tomatoes and spoon the mixture into the cups. Add a bit of salt and pepper to the mixture. I baked these for about 15 minutes at 350.