Egg Cup Omelets Recipe
It’s unfortunate, but when you’re trying to eat healthy the most important meal of the day usually gets the shaft. You can probably relate, but mornings are crazy around here. I am often tempted to just swing through Dunkin Donuts and pick up a super easy, super yummy, and super unhealthy breakfast sandwich. Then I stumbled across this recipe for Egg Cup Omelets. Sure, it takes a little planning ahead to make them each Sunday, but they are so easy to eat on the go over the week.
Why egg cup omelets?
As I said, mornings around here are crazy. Cail and I love breakfast food, though – fried eggs, eggs benedict, french toast… you get the picture.
The problem is that most breakfast foods just aren’t good for “on the go”. We just don’t have time to cook a nice meal in the mornings, never mind sit down at the table to eat it. We need something that we can hold in one hand while we are wrangling the kids out the door with the other.
The few breakfast foods that are conducive to eating on the go tend to be on the unhealthy side. The previously mentioned Dunkin Donuts breakfast sandwich being on that list.
These egg cup omelets solve both of those problems. They are basically healthy vegetables and egg whites. There are not even egg yolks in them! Additionally, cooking them in a muffin tin makes them nice and portable for eating in the car or grabbing bites in between rushing around the house. All you have to do is pop them in the microwave for about 20-30 seconds each and you’re all set.