Quick + Easy Egg Cups
The meal that is the most hectic for our family is breakfast. After having Colter, it’s been hard to even finish our coffee or tea, let alone worry about making breakfast. BUT it’s so important especially in postpartum to be eating enough and often to keep your hormones balanced, assist with breastfeeding (if you’ve chosen that path), and giving yourself fuel to heal. And now that I’m pregnant, I like to meal prep so that I have several options on hand for things to snack on and eat throughout the day (not just at breakfast!).
This is one of my favorite things to recommend for clients and a recipe that we repeat in our home so we all have something quick to grab on the mornings we need it!
Quick & Easy Egg Cups
Ingredients:
12 Pasture-Raised Eggs
1/2 Cup Heavy Cream
1 Tsp Salt + Pepper
2 Cups Raw Cheese
1 Tsp Baking Powder
2 Cups Sausage or Bacon, cooked and crumbled
3 Cups Organic Spinach, Chopped
Directions
Preheat oven to 350. Combine everything but cheese, meat and spinach in a mixing bowl. Whisk all ingredients until smooth and add in cheese, meat and spinach. Mix all ingredients and slowly spoon into Oxo silicon muffin tins and bake 18-20 minutes. Let cool and enjoy!
**my husband is dairy free and I’ll set aside a few cups that I mix separately that are free of cheese and heavy cream. He said they were still great and a perfect dairy free option!