Hands down one of the most common requests I receive from clients is more breakfast ideas. Because it is a meal that is often rushed or is happening in a half asleep stupor we can often fall into a rut. We have all been there on the never ending smoothie train or nothing but oatmeal for months on end before the idea of having your normal breakfast again is just so boring you would rather just skip it!
Instead of skipping your first meal of the day out of boredom try spicing up (pun intended) your morning with one of these delicious egg cups.
Buffalo Egg Cups
These little breakfast egg cups are probably one of my top three fav breakfasts. They are super simple to make and quick to grab and reheat on our busy mornings.
4 egg whites
1 cup full fat coconut milk (from a can)
1/2 cup franks red hot
2 cups shredded spinach or kale or swiss chard
4 scallions, whites and light green portion finely diced.
1 sweet potato, peeled and diced
1. Preheat oven to 375F
2. Microwave diced sweet potato for 2-3 minutes. Then allow it to rest.
3. In a large mixing bowl beat together eggs, Franks Red Hot and coconut milk. Once combined fold in spinach and onion.
4. Layer the bottom of each muffin cup with sweet potato. Alternatively if you don't have a silicon muffin tin grease up a 9x13 casserole dish and just make one large casserole instead.
5.Pour egg mixture overtop of sweet potato, dividing evenly.
6. Cook for 30-40 minutes until the center isn’t giggly anymore and enjoy
Note: If you are doing the whole Keto thing simply omit the sweet potato OR better yet sub it out for 1-2 avocados!
**silicon muffin trays make the clean up of this dish so much easier. If you still like the idea of portion controlled food and want to use your regular muffin tin be sure to use a liner otherwise you will spend the rest of your afternoon scrubbing your muffin trays**