I've finally begun to warm up to my new kitchen. (Oh yeah! I moved! I decided one Saturday morning a couple months ago that I officially wanted to move from New York to California. So I put it out to the universe and it was like, "okay, cool. Let's do it." So I did! And it's been a wacky, weird, crazy, wonderful time. More on that in another post.)
It's a wonderfully functional kitchen. Plenty of prepping space. Lots of outlets. It's the stuff of dreams. But living without any roommates tends to make one weary of cooking fancy foods. I'm no stranger to cooking for one, but making intricate recipes that border on romantic seems a little too lonely for a party of one to enjoy. At least this was sentiment at first. Now, a few weeks into this new life, I'm finding my enjoyment for making healthy and delicious meals is more than just a routine weekend activity. It's a way to get me centered, aligned with the rest of my life (more on THAT in another post coming soon too). So here I am, going full speed into complex dishes, and I'm courting myself pretty hard.
I am not ashamed to admit I found this recipe through a little food video on Facebook because that's what happens when your main source of connection between your old life and your new one is derived from social media. I'm not ashamed! (You can also see the video which originated from the good people at Goodful, found here)
These little breakfast cups were actually baked while talking to an old friend on the phone (another form of connection absent of social media). And while being completely immersed in our convo, I was still able to pull this one off. It was that easy! I'm having these for breakfast every day this week, and I hope you do too. We can be fancy cooking breakfast buddies together.
- eggs (about a dozen eggs fit a dozen cups, though if you're like me and have trouble eyeballing things, a dozen eggs can fit 11 cups. BUT, you do you!)
- spinach or any other leafy green
- seasoning (I'm notoriously a terrible seasoner, but I image you can add thyme, basil, sage, rosemary, garlic, ANYTHING! They're eggs. They'll be good no matter what.)
- Preheat oven to 350 degrees.
- Line cupcake tin with leafy greens.
- Beat eggs in a large bowl and add seasoning of choice.
- Pour egg mixture over leafy greens in cupcake tray.
- Bake for 15 minutes.
- Eat and enjoy!
These are so easy and compact for an on-the-go breakfast! Microwaving them to reheat might make them a little rubbery, so if you're not about that, just make some fresh ones every morning! 15 minutes and you're done!
5g fat/3g carbs/7g protein/92 calories per cup
Note: I am not a nutritionist, and the above f/c/p breakdown is an estimate. Please consult a physician or dietician before embarking on a regimented diet.