I hate mornings. I especially hate to get up early for work. I’m a very grumpy gal when it comes to the A.M. Even my dog knows not to wake me up in the mornings. She’ll go to my husband’s side of the bed and get him to wake me. I just barely function enough to make it out the door in matching socks. That said, breakfast is a very important meal, and you are supposed to make it a good one. I however, would be content to sleep that extra 20 minutes and not deal with food. So I’ve come to a solution that allows me the extra sleep and a tasty breakfast. Egg “muffins”.
These particular eggs had all the makings of a good salsa, hence the name. However I’ve made these with spinach, tomatoes, curry powder, even cheese. I make a bunch of them on a Sunday and re-heat them for breakfast. I wanted to be a little fancier on these so I made a bacon cup first then poured in the egg mixture but a well greased muffin tin will work just fine too.
Salsa Egg Cups
8 beaten eggs (this made 5 egg cups)
1 diced tomato
1 handful of chopped cilantro
5 chopped scallions
1/2 -1 cup of frozen chopped peppers and onion (I love this pre-cut veggie mix during the winter months when you can’t find any good fresh veggies)
8 pieces of bacon
Line the bottom of the muffin pan with bacon and weigh down with a small oven safe bowl.
Bake for about 20 minutes at 300.
While that is baking mix together the first five ingredients in a large bowl.
Pull out the muffin tray, carefully pour out excess grease.
Pour in egg mixture directly on top of bacon.
Bake in oven at 300 until cooked through, approx 30 min.
Tomorrow when you are grumbling through your morning you can grab an egg “muffin” and walk out the door with very little fuss.