I love eggs. Like, really, really love them. I never get tired of them. I’ve eaten them for breakfast every day for months straight. And no, I’m not worried about the cholesterol in them (in case you were wondering…). The dietary cholesterol we eat doesn’t have a whole lot to do with the lipid levels in our blood and/or our risk for heart disease. (That’s a whole other story though and I’m not going to get into it here, but if it’s something you are interested in reading more about, please check out this blog post from the brilliant Peter Attia).
My love for eggs has led me have fun creating several egg-celent (sorry, couldn’t resist) breakfast recipes. Now, I don’t know about you, but for me, breakfast needs to meet 3 criteria:
1) Quick. If something requires me to get up early to make it – it ain’t gonna happen. I’m definitely not a morning person. My breakfasts need to either be made in about 5 minutes or less, or they need to be able to be made ahead of time for a quick reheat in the microwave.
2) Delicious. I like all my food to be delicious, and breakfast is no exception.
3) Filling. There’s nothing I hate more than being at work talking to a patient, and all of a sudden my stomach makes an obnoxious, ground shaking rumble. Is there an earthquake happening? No. Sorry, that’s just my stomach….
These Egg Cups meet all three criteria. I’m going to apologize in advance for the obnoxious amount of photos in this post. I spent like three hours last weekend taking these pictures, and then even more time trying to edit them. So I have loads that I couldn’t bear to delete.
Aren’t they just adorable? They’re very similar to my Mini Crustless Quiches, except that these Egg Cups are diary free. Also, since the time that I created the Mini Quiche post, I have discovered the joy of silicone baking cups. If you are someone that loves cooking things in cupcake tins like I do, please, do yourself a huge favor and go out and get a set of these baking cups RIGHT NOW. They make life sooooooo much easier. I always loved those mini quiches, but I always dreaded cleaning the pan. Even copious amounts of non-stick spray wouldn’t help that much. Silicone baking cups are amazing. Nothing sticks to them (at least I haven’t found anything yet…). Plus they’re way easier to wash than a pan, and you can even throw them in the dishwasher if you want to.
I have both the large and the small baking cups, so I made both for my Paleo Egg Cups. You guys know I’m all about doing all the cooking on the weekend and then just being lazy and reheating stuff during the week, so of course I made a HUGE batch of these egg cups. Although even though the batch was quite large, I might note that they didn’t last too long in my fridge. Cause we ate them. All of them. In just three days…
They were really easy to throw together and of course, can be customized to whatever veggies and meat you want. And if you’re someone who loves cheese, by all means, throw some cheese in there. I haven’t been too into cheese lately, so I made these guys dairy free.
These are great for reheating in the microwave (or eating cold) for busy mornings. And you can top them with whatever fun things you can come up with. I really like a nice squirt of siracha on mine, but I’m thinking avocado slices would also be divine (you know how much I love eggs and avos 🙂 ).
Alright, alright, I can tell that you’re tired of my rambling and ready for the recipe. So here it is:
What would you put in these egg cups? Different veggies? Different meats? Cheese? The possibilities are endless!!!!