Breakfast In A Hurry
Sometimes I’d love to have an omelet in the morning before work but I just don’t have the time, especially if I get called in. They are also great for my husband to heat up.
I kept trying to figure out ways to make it easier. Yes I can get up a little earlier or cut everything up the night before, but I wanted to make mornings more efficient. I started thinking about making mini quiche. That’s how I came up with this. If you spend a little time making them ahead of time then you have them when you are in a hurry.
Veggie and Sausage Egg Cups (Dairy Free/ Paleo/ Gluten Free)
1 tsp. olive oil
1 medium onion-diced
1 medium onion-diced
1 medium pepper- diced
1 clove garlic- minced
1 clove garlic- minced
1 small sweet potato- peeled and diced
1 cooked sausage- diced(I use Deli Cart from Costco)
herbed sea salt and pepper- to taste
6 eggs-beaten
1 1/4 c. milk alternative (I have used coconut and almond)
1 cooked sausage- diced(I use Deli Cart from Costco)
herbed sea salt and pepper- to taste
6 eggs-beaten
1 1/4 c. milk alternative (I have used coconut and almond)
Preheat oven to 350 degrees
Sauté onion, pepper and sweet potato in olive oil over medium low heat until soft, add garlic and cook for one more minute. Add sausage, salt and pepper. Mix thoroughly.
Grease muffin tins and/or line with paper muffin cups. Spoon your sausage/veggie mixture evenly into your baking cups.
Grease muffin tins and/or line with paper muffin cups. Spoon your sausage/veggie mixture evenly into your baking cups.
In a measuring cup, mix together eggs and “milk”. Pour evenly over your mixture.
Bake for 19-23 minutes or until eggs are firm and not jiggling anymore.
I let mine cool completely, then took the paper off. I froze them on a cooling rack until they were firm, then transferred them into a container. If you can eat it, top with shredded cheese.
In the morning, just take two out(which would equal one egg), put them on a plate and microwave for 1 -1 1/2 minutes, depending on your microwave. Or heat them in a frying pan on medium low heat.
Other Breakfast Ideas:
Sweet Potato Bacon Hash, Healthy Chia Nut Cereal, Asparagus Crustless Quiche, Grainfree Waffles, Berry Smoothie, Ham and Veggie Frittata
Shared On: Gluten Free Round Up, Mix It Up Monday, Minimal Ingredient Mondays, In and Out of the Kitchen Party, Fat Tuesday, Teach Me Tuesday, Tasty Tuesdays, Gluten Free Tuesday, Wonderful Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Creative Wednesdays, Waste Not Want Not, Gluten Free Fridays, Real Food Fridays, Paleo Party, Wellness Wednesday
Great Idea, My husband just asked me to save this as he is our main cook.
I do not eat eggs but partner does!
Good and lazy, quick, great hot or cold, home or take with you…
What more could you want…..well dairyfree version (egg mixture?)
This is a great idea. It looks delicious! Thanks for linking up at Wonderful Wednesday Blog Hop. I pinned this!
Blessings,
Diane Roark
http://www.recipesforourdailybread.com
I love this idea! This is something I’m definitely going to try!
What did you mean you took the paper off?
If you use the paper baking liners then you take them off before freezing the egg cups.
You could use the veggie sausages and/or the cholesterol-free “eggs,” couldn’t you?
I’m sure you could.
Hey Sandi! Thanks for linking up to Real Food Friday 🙂 I wonder if besan flour would work as an egg substitute? {now I’m wondering …}
Hi Lydia. Sorry I have no idea if it would work.
Love love this recipe! Thank you for sharing with us on AFW. I am featuring this week,
I love this idea for breakfast or a snack (well, for a anytime meal really)!!
–Amber
What a great idea, pinning to my breakfast board, thanks for sharing on Real Food Fridays.
I just made something similar..great minds! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great! Can’t wait to see what you link up this week!
Cindy from vegetarianmamma.com