I am a breakfast girl, through and through. I wake up hungry and generally don't like to speak to anyone until I've had at least half of my breakfast. And I love cooking breakfast. To me, there is nothing better than waking up early, making a pot of coffee, and cooking yourself a nice, substantial breakfast.
The thing is… I don't have that luxury every day anymore. In college, I would mosey out of bed whenever I wanted and make a fresh stack of pancakes, skip my first class, and call it a success. But now that I'm in the so called "real world" I find myself more and more pressed for time each morning. It's a vicious cycle. I wake up late, so I don't have time to eat a decent breakfast, rush through the shower, slap on some make up, and snag a granola bar on my way out. Cue Grumpy Kate. Total chaos.
But I'm saying death to the prepackaged, crappy granola bars that my mornings have become a slave to, and saying hellooooooo to Egg Cups.
You can bake these on a Sunday night and have them ready in the freezer all week long for a quick yet satisfying work-week breakfast. I saw the idea on Instagram from @ahealthylifeforme and immediately know I had to try them. And you know what? I haven't seen Grumpy Kate all week. Great success.
- 1 dozen eggs
- 12 strips COOKED bacon
- 8-10 stalks of asparagus, cut into medium sized pieces (make sure they'll fit in your muffin tin)
- Salt & Pepper (Duh.)
- Preheat oven to 400 degrees
- Spray muffin tin with cooking spray
- Press a strip of bacon down into each muffin cup
- Crack an egg in every muffin cup
- Place asparagus (about 2-3 pieces) in each cup, making sure not to break the yolk
- Season with salt and pepper
- Bake for 12-15 minutes for soft/medium eggs and 15-17 for hard eggs
- To reheat, place on a microwave safe dish and microwave at half power for 30 seconds
P.S. I love putting tons of hot sauce on these! Happy work week!