Breakfast doesn’t have to be a struggle. I make a dozen of these egg cups on Sunday night, and have breakfast for my wife and me for almost every day of the week. When we’re not eating egg cups, we enjoy breakfast smoothies. I’ll post some of our favorite recipes for smoothies on another post. I am always happier when I start my day off with a healthy (yet delicious) breakfast.

This recipe is inspired by Nom Nom Paleo’s (Hi Michelle Tam!) Prosciutto-Wrapped Mini Frittata Muffins. Michelle’s petite frittatas are delicious — I’ve made them a few times and will make them again.

Hungry & Tired’s Paleo Egg Cups are, well, paleo, non-dairy, easy to make, and will keep for up to a week in the fridge.

Ingredients:

• 8 eggs
• 5 oz. of baby spinach (1 bag)
• 1/4 cup of 2% fat Greek yogurt
• 1 lb. chicken breakfast sausage (no casings)
• 1 bell pepper
• 2 Tb. coconut flour (regular flour will do if you don’t care about paleo)
• 12 cherry tomatoes
• nonstick cooking spray
• 1 12-cup cupcake pan

Process:

First, preheat your oven to 425 degrees F. While the oven is heating, put a big pan on the stove and start browning the sausage over medium high heat.

Using a flat edged spatula, break up the sausage into small pieces:

Depending on your stovetop, this process will take about 3-5 minutes.

While the sausage is browning, chop your baby spinach and bell pepper:

Once your sausage is cooked (no longer pink), add the spinach and bell pepper to the pan.

Cook until the spinach has wilted, about 2-3 minutes.

Once the spinach is cooked, turn off the burner and remove the pan from the heat.

Then, crack 8 eggs in a large bowl.

Whisk the eggs with a fork or a whisk.

Add the 1/4 cup Greek yogurt and the 2 Tb. of coconut flour and whisk until smooth:

Add the sausage/spinach/bell pepper mix to the bowl with the eggs and mix thoroughly:

Take a cupcake pan and spray each cupcake holder with non-stick spray.

Then, spoon the mixture evenly into the cups, and add the chopped cherry tomatoes to the top of each cup (cut each tomato into thirds and put three slices in each cup):

Put the egg cups in the oven at 425 degrees for 20-25 minutes. When done, the cups will look like this:

When they are done, take the egg cups out of the oven and let cool for a few minutes. Then, use a butter knife to get the cups out of the cupcake holder and transfer to a cooling rack until cool.

Once the egg cups are cool, transfer to tupperware or plastic bags and put in the refrigerator. Enjoy how easy and delicious your Monday morning breakfast will be!