Egg Breakfast On-the-go

As a morning show host my day starts at 3 AM. And its usually a mad-dash at this ungodly hour. For a while breakfast was always an after thought. I would do 2-3-4 hours of live television and realize, “oh yeah, I didn’t eat today”.

Planning ahead is key! And with this recipe I can make it the night before and have delicious eggs at work. It’s a go-to for me. If I don’t have time to make this, then hard boiled it is.

BreakfastEggCup1.jpg

 

You need:

6 eggs

1 tsp coconut oil

1/2 red pepper

3 green onions

2 handfuls of baby spinach

1 tsp Sriracha

1/4 cup milk

Salt and pepper

Do this:

Preheat over to 350.

Heat the coconut oil in a pan, dice the red pepper and onion, add to pan. Slowly add the spinach letting it shrink in the heat. Keep this on the stove until soft. Add some salt and pepper.

Beat 6 eggs and add in 1/4 cup of milk.

Now mix the spinach/pepper with the egg/milk.

Pour this into muffin tins, this is enough to fill. If you are not using a non stick pan make sure you spray.

Place into oven for 20 minutes or until the egg is completely cooked. Let stand for 5 minutes and remove.

Makes 8, so you can have a couple meals with this recipe.

You can eat these plain or top with Sriracha, grated cheese, cilantro etc !

Petit, simple and a perfect way to take an egg breakfast to work!

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