Egg cups.

All about convenience these days! I haven’t had a really hot cup of coffee since Michael got here. LOL

I make it, pour it and he cries. Hello iced coffee. Ha. Anything I make has to be quick nowadays. I wanted to make something I can grab easily in the morning.

I mixed together some veggies and eggs. Baked them in a muffin tin and we’re set for the week. Breakfast done.

What you’ll need:

8 eggs


One pepper

Cremini Mushrooms

Baking soda




Brown the sausage. (At Adams they had sausage loose and not in a casing. It was a mix of sweet and hot. The fennel seeds were a nice addition. You can buy any sausage and just remove it)

In a large bowl whisk 8 eggs.

Eyeball about a quarter cup of milk and add it to the eggs. Whisk.

Add 1 teaspoon of baking soda. Whisk.

Handful of cheddar.

Two handfuls of spinach. (Next time I’ll chop it, not add whole leaf. They kept sticking out.)

Combine chopped mushroom, pepper, cooked sausage and egg mixture.

Spoon into muffin pan.

Bake for 25 minutes at 350 degrees.

Make sure you spray the muffin tin. I used coconut oil spray but I’m finding food still sticks. Might switch back to good old Pam!!

You can add any veggie or meat you’d like. The combinations for this are endless. Enjoy!

ANNIE, xoxo


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