Back to school is here for some, and right around the corner
for others. This fall I will be taking on a full load of classes as well as a
full time medical internship, which means I will be short on one major thing
until Christmas: time. 

Short on time, however, does not mean skip breakfast (for me, at least). Iโ€™m that girl who wakes up needing food ASAP or else I quickly turn into a monster & lose my ability to function. These cute little breakfasts are a
great solution if youโ€™re anything like me. Whip up a batch (or two) on a
Sunday, wrap โ€˜em up in foil, and have breakfast ready for the week.
These mini omelet cups can be prepared at least a hundred
different ways, but this recipe is one of my favorites. I use a few of the
ingredients that I always have on hand, & let out a little of the Italian
in me. Feel free to change up your
meats & veggies according to your own tastes- they will be awesome
regardless!
Ingredients:
  • 10 eggs
  • 12 oz spicy italian sausage, fully cooked (I use all natural chicken sausage from Trader Joe’s)
  • 1 red bell pepper, diced
  • 1/4 large red onion, diced
  • 1 cup spinach, torn (optional, but I throw it in everything)
  • 3 Tbsp fresh basil leaves, torn
  • 1/2 tsp minced garlic 
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • small pinch of red pepper flakes
  • 1 Tbsp extra virgin olive oil
  • coconut oil spray (or whichever cooking spray you prefer)
Directions:
  1. Preheat your oven to 350ยบF.
  2. Chop the sausage into bite size pieces.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Sautรฉ the sausage with bell pepper & onion until the veggies soften, about 3 minutes.
  5. Turn off the heat & stir in the spinach and basil.
  6. Grease a 12-cup muffin tin with coconut oil spray, and spoon the meat & veggie mixture into the cups.
  7. In a large bowl, combine the eggs with the garlic, salt, pepper, & red pepper flakes.
  8. Scramble the eggs, and pour over the meat & veggies.
  9. Bake for 25 minutes, or until they puff up & feel slightly firm to the touch.
*Makes one batch of 12.
That’s it! You can eat them all in one sitting if you’re having guests, or easily wrap them up & store in the fridge. I usually reheat mine for about 30 seconds in the microwave before running out the door when I’m in a hurry. Enjoy~ & let me know what you think!

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Filed   breakfast, Whole 30