Work is back in full swing, and so is my attempt at prepping meals to get us back on track after a holiday season full of heavy food. Making three meals a day from scratch (two of which that are also portable enough to drag into work) is nothing short of a miracle. I’m trying to make an effort at providing us with three balanced meals to curb cravings and keep hunger pains at bay throughout the hectic work week, so I put on my thinking cap and came up with an easy breakfast that’s perfect for our busy lifestyle – using ingredients I had on hand, no less!
I’m sharing the deets of this genius idea with you, just in case you struggle with healthy meal planning like I do. Okay, maybe not genius (I’m sure there’s hundreds of pins on Pinterest with similar breakfast recipes), but I’m pretty proud of myself. These breakfast cups were inspired by a crustless quiche recipe that I got from my Mommom, but even more lightened up. I used a cupcake pan to make 12 yummy breakfast cups using just six eggs and three small links of sausage. A serving size for Mike and I will be two cups, so one egg and a quarter of a sausage link each, but they’ll taste yummy and curb our cravings for a heavier breakfast sandwich. The protein should stick with us throughout the day, too.
Here’s the recipe if you’d like to make them yourself:
- Small Sausage Links, sliced (3)
- Eggs (6)
- Garlic Powder
Preheat oven to 400 degrees. Spray a cupcake pan with nonstick cooking spray and set aside.
Heat a large skillet over medium-high heat. Cut the sausage links into very thin slices (or use ground sausage) and sauté in pre-heated skillet until cooked.
Crack six eggs into a medium-sized bowl. Sprinkle a generous amount of paprika, garlic powder and chives (dried or fresh) onto eggs and beat with a fork until combined. Feel free to add a little milk to this step for fluffier eggs if you’d like. I didn’t have any on hand, so I omitted it for this recipe. I also omitted adding salt and pepper to the eggs because the sausage would add enough seasoning combined with the other herbs and spices.
Divide cooked sausage slices among the 12 cups in the greased cupcake pan. Pour egg mixture over sausage until cups are half full. Place in oven and bake until eggs become fluffy, about 10 minutes.
Allow breakfast cups to cool in cupcake pan and divide into grab-and-go single-serve freezer bags. Freeze until ready to eat. Then, pop them into the microwave until warm and enjoy!