Egg Cups

After my whole scene at the gym, I crawled back home and got ready for the work week and I must say I'll probably be making these egg cups every week! 

They're super easy, reheat well, and are a great way to use up any stragglers in your fridge - leftovers, random leaves of something, odds and ends from your garden/CSA box.

For 12 pucks I used a cupcake pan and sprayed them with non-stick spray, then piled them with whatever I had on hand:

In this batch I used canadian bacon, shallots, a green pepper, a poblano pepper (thanks Susie!), and two leaves of swiss chard.

Then beat your eggs - for 12 pucks you will need 8 eggs. I whisked mine and then added my spices - the usual salt, pepper and paprika. I definitely encourage you to use any spices you have on hand! Dill would be excellent!

Then pour the egg to cover your filling - it will take about 4 Tablespoons of egg to cover.

Alright! Then I just juj-ed them around to mix up the fillings and popped them into a 350 degree oven for 13-15 minutes, or until the centers are soft to the touch (not runny).

Boom. Then let them cool before packaging. I put them into zip locks in pairs and I like to eat them with a little hot sauce in the morning. They're like mini omelets (that come in at about 130 calories for two pucks) that only take a minute to heat up in the microwave!

Done and DONE!