August 23, 2017
This week I wanted to share with you a recipe I’ve come up with for my own breakfasts lately. Often I’ll cook or bake something especially with the blog in mind, as it gives me a good excuse to cook things that I’ve always wanted to try and pushes me to branch out! But recently I’ve been looking for a new and healthy breakfast that I can bring along to work and eat on the go, and I’ve been enjoying my breakfasts so much that I decided it was worth sharing with you all.
I often go to the gym in the mornings, and so this means I need a breakfast that I can just grab on the way out the door, and eat really easily at work without much preparation. I used to eat oats, but this takes a while to cook and often with meetings in the morning I won’t be able to make my breakfast, which leads to one hangry Ella. I’ve also tried having a bit of healthy nut muesli, but have the same problem! So when we came back from Italy, I decided to come up with an easy recipe that I could make in advance for the week ahead.
I’d seen egg cups on Pinterest before and they seemed like something really healthy and easy to make. I can tell you now, they actually are! And the best part is, they are incredibly versatile. You can put in whatever you want to your egg cups based on what you have on hand, and even add delicious extras like some cheese or bacon to make them that much tastier! What I wanted to share is what I’ve been cooking for our health kick, and even though I find them delicious, I’m sure some cheese would make them that much better!
- 6 large eggs
- 1 tsp cayenne pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper, to taste
- 1 handful baby spinach, roughly chopped
- 1 large tomato, diced
- 1/2 red capsicum, diced
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Preheat oven to 180C (350F). Line a muffin tin with 9 muffin papers and set aside.
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Crack the eggs into a large bowl and whisk thoroughly. Add in cayenne pepper, basil, oregano, salt and pepper, and whisk to combine.
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Into each muffin paper, evenly distribute the chopped spinach, tomato and capsicum. Pour in the egg mixture to each muffin paper, ensuring you only fill them up 3/4 full. Once the egg mixture is evenly distributed, place the muffin tin in the oven.
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Cook for around 15 minutes, or until the egg cups are golden brown on the top and have risen. Remove from the oven and allow to cool before putting in a container. Store in the fridge for up to a week.
The best thing about this recipe is how quick and easy it is to make! Once you’ve chopped up your ingredients its a simple matter of whisking the eggs and putting it all together, and you have breakfast sorted for the week! I can’t get over how simple they are, and delicious as an end result! It’s a perfect thing to make on a Sunday afternoon going in to the week ahead, so you are all prepared with yummy breakfasts.
These have been great for me and my partner, especially my partner who often doesn’t bother with breakfast as he runs out of time in the morning. These have been great as he can just grab them before he heads out the door and doesn’t need to think. Despite how healthy they are, he also thinks they are delicious!
Like I said before, this recipe is really versatile. You can easily change the herbs in the egg mixture, or add whatever vegetables, meats or cheeses you want. I would love to add some feta into these to complement the flavours, so let me know if you do try this! We’ve just been trying to keep it healthy, and these definitely fit the bill! For something so delicious and filling, they are quite good for you, and will keep you full for hours.
Until next time, happy eating!
Ella xx
Alex
I had these exact ingredients lift in my fridge and now I know what to do with them! Thanks for the recipe Ella!