by Sean Claes
Here's a little recipe I make a few times a week. I am the breakfast maker in my family. I'm also a high school teacher so we are on a budget. I am also eating healthier this year and part of a run group for the first time. I'm also part of Team Potato so while I'm staying off many carbs, I believe that #PotatoesFuelPerformance. Good carbs (potatoes) versus bad carbs (bread & pasta).
Speaking of budget... here is my mini-egg cup recipe. I use leftovers from the week for the most part to fill these cups... so... we went out to eat for breakfast yesterday, they gave me way too many potatoes... so I brought them home... they go into the eggs. I had some leftover sausage links from breakfast a few days ago.. BOOM... more filling. And the ham is shaved ham we have on hand for lunches... may as well add that.
- A 24 and 12 mini-egg cup pan (or three 12 cup ones)
- Cooking Spray
- A baking sheet
- 6-8 eggs
- Shaved Ham (we use Mickelberry Ham because it's yummy & less expensive)
- Salt and Pepper to taste
Prep time: 10 minutes
Bake time: 12 minutes
Time from idea to belly: About 30 minutes