Tuesday, July 12, 2016

What you 'should' want to eat each morning....

Being back on the healthy eating wagon kinda makes me sad at breakfast time.
Lies would be spoken if I said I loved oatmeal and thought Lucky Charms were kid stuff.  I heart heart Lucky Charms.  But guess what?  If I ate what I wanted in Lucky Charms every morning, not only would we be in the poor house, I would also being eating carrots and celery the rest of the day. And not to mention those marshmallows aren't exactly brimming with health qualities and fiber.  So hungrier faster.  Dang it... now I want Lucky Charms.
To make breakfast a bit more healthy and interesting, enter in Egg Cups.
Egg cups are a mix of eggs, cottage cheese, veggies and ham made in little silicon cups that are an easy on the go breakfast.  Pretty high in protein - powerful in flavor, good stuff.  At first I made them in a cupcake tin and oh where they a pistol to get out.  Since then, I've perfected putting them in silicon cupcake liners so you can pop them out when you want them.  They store great in the fridge and stay individual that way. Andy has also been enjoying the eat part (not so much the making part).
If you want an easy breakfast to try - give these a shot.

Egg Cups
12 eggs
1 cup low fat cottage cheese
1 cup shredded cheddar cheese
8 oz turkey ham (diced)
1 bag fresh spinach
1 tbls minced garlic
1 4 oz chopped fresh mushrooms
1 onion - diced
1 green pepper diced
salt and pepper to taste

Preheat oven to 350 degrees.
Chop spinach and sauté with garlic until wilted, set aside.
Sauté mushrooms with pinch of salt, add to spinach.
Sauté onions, pepper and ham together until onions are translucent - add to spinach and mushroom mix.
Crack 12 eggs, add cottage cheese, cheddar cheese, salt and pepper and mix together well.
Line silicon cupcake liners on cookie sheet (square works best).  Give them a light spray of cooking spray.  Ladle mixture evenly into 28 cups (recipe can be halved).  Bake for 20-30 minutes until each egg cup is firm and does not jiggle.
Cool completely before storing in plastic container in fridge.
To serve, pop egg cup (or two or three) out of molds, add salsa or hot sauce, microwave or eat cold.  Delicious either way.

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