Breakfast of Champions ~ Part II

No doubt you'd rush the dessert table for a chocolate cupcake piled high with double chocolate frosting, but would you jump up from your desk and run to the office refrigerator for an egg cupcake?

An egg cupcake, you say? How funny is that?! The boss laughs every time I heat one of these up in the office kitchenette but I'm the one who's eating a healthy breakfast and laughing as he struggles with yet another foil PopTart package.

This recipe is great for two reasons ~ it's very versatile and it's freezer friendly. Thaw overnight (I pull a few out of the freezer at the beginning of the week and store them in an airtight container in the fridge), zap in the microwave for about 1 minute, add a spoonful of salsa on the side and you have a zesty, healthy, protein-rich breakfast.

Egg Cupcakes
makes 12

3 Tablespoons butter
1 cup mushrooms*, chopped
1 cup broccoli flowerets*, chopped
1 cup ham, finely diced (I use Applegate Farms organic and natural meat products)
1 Tablespoon olive oil
1 cup cheese, grated
Salt and pepper, to taste
Few dashes hot sauce, to taste
12 large eggs

*You can use any type of vegetables or ham, bacon or sausage that you would like for these.

Preheat oven 350 degrees. Spray cupcake tins with nonstick spray.

In skillet, add butter and olive oil and heat over medium-high heat until butter melts. Sauté mushrooms and broccoli, 3-5 minutes. Remove from heat and add grated cheese. Season with salt and pepper. Fill each cupcake half full with vegetable mixture.

In bowl beat eggs and a few splashes of water until light and fluffy. Season with salt and pepper and a few dashes of hot sauce. Pour over vegetables in cupcake tins.

Bake 10 minutes. Serve immediately or wrap each cupcake in plastic wrap and store in refrigerate or freezer. Warm up in microwave when ready to eat.


Lizzy said...

This sounds great, Alison! And MUCH better than a poptart :)


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