I don’t know about you but I eat breakfast in my car or on-the-go at least a few times each week. This usually consists of a bar of some sort (my favorite is a Clif Crunchy Peanut Butter granola bar). I try to also have a banana or piece of fruit. If I am really planning ahead, I have some hard boiled eggs in my fridge and will grab one for the road, or half a PB&J does the trick as well. The driver’s seat in my car is usually covered in crumbs (and dog hair).
I made these egg cups recently and I wondered why I hadn’t made them since my last South Beach diet stint five years ago. There is nothing “dietetic” about them – they are satisfying and delicious. You basically take any leftover veggie(s) you have – chopped, cooked broccoli, asparagus, spinach, mushrooms or zucchini, raw chopped tomatoes would be good too – combine with beaten eggs, place in muffin tin, top with cheese and bake. Crumbled sausage or bacon or diced ham would be good additions. The beauty of these is that you can individually freeze them and pop them in the microwave for a satisfying breakfast (I have two at a time). Here is the base recipe – give them a try. (PS: The photo does not do the egg cups justice – they taste much better than they look!)
Splash of milk
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 chopped scallions
1 cup shredded cheese of your choice (you can also use feta or goat cheese)