Mornings are hectic, but you don't have to skimp out on your breakfast. These quick breakfast cups let you eat eggs and your choice of meat in a muffin sized cup even on the go. Make them on Sunday afternoons and you have breakfast for the entire week. Pop them in the microwave for 25 seconds and you are ready to run out the door.
As long as your meat is gluten free, these are naturally gluten free. Omit the cheese for a dairy free option. You can add spinach and other vegetables as well as switch up the meat and cheese combinations for a variety of breakfast cups!
1. Preheat oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray. Press 2 slices of meat into each cup of the muffin tin, arranging the edges to form cup
2. In a mixing bowl, combine the eggs, salt and pepper and whisk together until fully combined and beaten. Add half of the shredded cheddar and stir together to combine.
3. Spoon the egg mixture evenly into the meat cups and then top each cup with the remaining shredded cheese. Place the tin in the oven and bake for 18-20 minutes until the eggs are set.
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