Ham, Mushroom & Spinach Egg Cups

Ham, Spinach and Mushroom Egg Cups

Ham, Spinach and Mushroom Egg Cups

The past few weeks have been absolutely hectic for me. First I started a new job, in addition to my full time job and this blog. Juggling all three is proving to be a challenge. To make my life even crazier, my boyfriend also came home from his six-month deployment last week! So we have been busy getting him settled in and getting back into our groove. A few days after he arrived to Maryland, we had a new roommate move in up stairs. He had been receiving his food from a paleo meal service while living in another state, and asked if I’d be interested in meal prepping for him. Obviously I said YES, with out hesitation.

After I said yes, reality set in and I remembered that I have two jobs, a blog, a boyfriend who now lives in the same house as me again, and now two extra mouths to feed. Talk about overwhelming! If meal prepping wasn’t already a necessity for me and my healthy eating quest, it sure is now. That’s where these Egg Cups come into play.

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Fancy looking, right? I’m super pumped on this new creation of mine. They are really appealing to look at, are simple to make, and are a nice change of pace from my weekly frittatas. All you need is a silicone or metal muffin tray and a couple of simple ingredients. Like frittatas, egg cups are easy to make in large quantities, and that’s important when you need to prep a handful of breakfasts for 3 people!

Before we move on, lets hit pause and talk about some frittata recipes for a second. If you’re needing some recipes to mix up your frittata game, check out my two favorite recipes: Cholula Chicken Frittata and Veggie-Dump Frittata!

Ok back to the Egg Cups. This particular recipe calls for specific veggies (spinach and mushroom), ham, and eggs (duh). While this combination is a delicious mix, I can think of about a million other combinations that would be tasty too. Try mixing up the ingredients with what you have on hand, or mix and match the cups to bring some variety to your breakfasts!

These cups can be as healthy or unhealthy as you please. However, this recipe is full of goodness and is just shy of being Whole30 compliant, as the ham I use has the tiniest smidge of added sugar. I use Applegate Farm’s Slow Cooked Ham most often. Even though the sugar prevents it from being Whole30 compliant, it doesn’t contain any chemicals or other icky ingredients. If you know of any Whole30 compliant deli meats, please share in the comments below. : )

Over the weekend I served these bad boys with some roasted breakfast potatoes and salmon bacon. I didn’t know that salmon bacon was a thing, but it is, and it’s way to expensive for how mediocre it tastes. Don’t buy it. Anyway, keep on scrolling to for the Egg Cup recipe!

Ham, Spinach and Mushroom Egg Cups

Ham, Spinach and Mushroom Egg Cups with Potato Hash and Salmon Bacon

Ingredients (12 egg cups/6 servings):

  • 11 eggs
  • 12 slices deli meat
  • 1/2 package of sliced mushrooms
  • 1 cup fresh spinach
  • 1 TBSP chili flakes
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • Salt and pepper, to taste

Instructions:

  • Preheat oven to 375 degrees.
  • Sauté sliced mushrooms in a skillet over medium heat, set aside.
  • In a bowl, whisk eggs with the spices listed above until the yolks and whites are combined.
  • Assembly:
    • Lightly grease muffin tray or line the tray with paper liners.
    • Place 1 slice of deli meat in each muffin cup. It is okay if the edges of the meat over flow from the indentation. As the Egg Cups cook the meat will decrease in size and crisp up. Try to avoid tearing the meat to prevent the egg from leaking out. However, if it leaks, no biggie.
    • Place 4-5 spinach leaves in each cup and top with sautéed mushrooms.
    • Fill each cup with the egg mixture.
  • Place the muffin tray on the middle rack of the oven and cook for 20-30 minutes until the eggs are set (no longer jiggly).
  • Remove from oven, let cool and remove from tin.

To reheat simply microwave for ~1 minute.

Happy Munching!

 

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Cholula Chicken Frittata

Cholula Chicken Frittata

Cholula Chicken Frittata

Do you suffer from cream cheese bagel addiction? I’ve been struggling with my addiction to cream cheese bagels for a while now. It’s so easy to fall off track. One busy, unprepared morning is all it takes for me to fall off the wagon. Every now and then I’ll go on a bender, too, sometimes lasting four days in a row. It’s a problem!

I’m too busy to cook up a healthy breakfast every morning, and bagels just taste so darn good. A perfect breakfast! …Right? Nope. Bagels and their bff cream cheese aren’t really on our side. They might be convenient and delicious, but they aren’t nutritious or filling, and they add extra jiggles to the places we don’t want jiggling.

In my never ending quest to decrease my cream cheese bagel consumption, I often cook up a frittata the night before my work-week starts. Frittatas are a great meal prep option for ensuring that you have a healthy, fast breakfast waiting for you every morning. Aside from not being a cream cheese bagel, the only problem I have with frittatas is that they can become repetitive and BORING. I don’t know about you, but I hate boring food. When food becomes boring – I start eating bagels.

This frittata recipe, however, is tried and true. It is so tasty and satisfying, and I have yet to become bored with it! It tastes like it’s bad for you, but is filled with nutrients and hidden veggies. Luckily for me, my Hungry Harvest* delivery included green onions, eggs and a tomato this week, giving me nearly all of the goods needed to make this dish!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

Cholula Chicken Frittata

Cholula Chicken Frittata – Ingreditents

This recipe could easily be flipped into a Whole30 compliant breakfast if you omit the cheese. However, the 1/4 cup of cheese that goes into this dish (of 3 servings) really isn’t anything to feel guilty about. Everything else in this recipe is 100% guilt free and delicious. I suppose you could make this with any kind of hot sauce, but I don’t know WHY you would want to – Cholula is the best.

As a proud participant of Hungry Harvest, I try to avoid purchasing produce from a grocery store at all costs. I like to use what I have on hand, get creative and make it work. As I mentioned earlier, the tomato, green onions and eggs needed for this recipe were conveniently included in my Hungry Harvest delivery. I was super pumped about it, because it meant that I’d get to make this recipe for breakfast. My world almost crumbled when I noticed I didn’t have any fresh spinach on hand. I thought I’d have to just emit it from the recipe – or worse – go to the grocery store.

Before accepting defeat, I decided to check my freezer to see if my past self might have prepared me for this situation. There it was, it all of it’s glory: a lone ziplock of frozen sautéd spinach! Take that universe. Whenever I have too much spinach on hand, I’ll sauté it before it goes bad, portion it into ziplock bags, and freeze it. I don’t have a blog post about it at this time, but I do have some other great freezer friendly recipes floating around here. You can check them out here: Hungry Harvest: The Freezer is Your Friend

Cholula Chicken Frittata

Cholula Chicken Frittata

This recipe makes between 3-4 servings, and is cooked in an 8 inch cast-iron skillet. If you’d like to make a larger batch, simply double the recipe ingredients and use a 12 inch cast-iron. If you don’t have a cast-iron skillet, any other oven safe baking dish would work. But really, you should just get a cast-iron skillet. They’re amazing. Click the image below to shop on Amazon:

Ingredients (4 servings):

  • 5 eggs
  • 1 chicken breast
  • 1/2 cup wilted spinach
  • 1 medium tomato, chopped
  • 2 sprigs green onion, chopped
  • 1/4 cup hot sauce
  • 1/4 cup cheddar cheese, shredded (optional)
  • 1 TBSP oil (avocado or olive)
  • Salt + pepper, to taste

 

Instructions:

  • Preheat oven to 375 degrees.
  • In a bowl, whisk eggs, Cholula, cheese, and salt & pepper together, set aside.
  • Shred or dice rotisserie chicken, set aside.
  • Place skillet over medium heat.
  • Once heated, add the oil, green onion, tomatoes and spinach to the pan. Cook for about 5 minutes.
    • If using fresh spinach, simply add the spinach to the pan and wilt.
  • After 5 minutes have passed, add the chicken to the pan. Mix the chicken and veggies until the ingredients are well distributed.
  • Pour egg mixture over the chicken and veggies. Make sure that the eggs fill all the nooks and crannies.
  • Transfer the skillet to the oven. Bake for 20-25 minutes, or until the eggs are set. The eggs are not set if the center of the dish jiggles.
  • Once set, remove from oven, slice and serve! Store left overs in air tight containers in the fridge.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Veggie-Dump Frittata

Veggie-Dump Frittata

Mixed Veggie Frittata

Breakfast is one of the hardest meals for me to stay on track with during the week. I don’t have time to cook or even eat at home (because I like sleeping), so I need an easy grab and go breakfast. In the past my go-to breakfast has been everything bagels with cream cheese. I actually LOVE everything bagels, to the point where it’s a problem – you could even call it an addiction. So, I’ve been on a never ending quest to stop eating 5 bagels a week.

That’s where Veggie-Dump Frittatas come in to play. I make a big batch before my work week starts, and then I bring a slice with me to work throughout the week. The timing is perfect, because I usually have some veggies left over from the previous week’s Hungry Harvest* delivery that need to be cooked!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Veggie-Dump Frittata

Breakfast on the go!

This dish is called “veggie-dump frittata” because you can dump everything but the kitchen sink into these bad boys: veggies, meat, cheese, hot sauce, spices – you name it! I try to be good and use minimal to no cheese in mine. I often like to line the bottom of my cast-iron skillet with thinly sliced potatoes to add some carbs to the mix.

Ingredients (serves 4-6):

  • ~1 cup diced veggies (example included below, pictured above)
    • 1/2 medium onion
    • 1/2 red pepper
    • 5 cherry tomatoes
    • 2 handfuls green beans
  • 2-3 small potatoes, thinly sliced
  • 6-9 eggs, whisked (more eggs, more servings)
  • Oil of choice: I prefer olive or avocado
  • Spices: Salt, pepper + whatever you prefer
  • Garnish: Sliced cherry tomato, chopped parsley, chili flakes
  • Optional: cheese of choice, meat of choice
    • I used parmesan in the frittata pictured above.

Instructions:

  • Preheat oven to 350 degrees.
  • Warm cast-iron skillet over medium heat on stove.
  • Sauté diced veggies for 3-5 minutes in oil of choice.
  • While veggies are sautéing, thinly slice the potatoes and toss them in oil.
  • Remove veggies from the skillet, then cover the bottom of the skillet with the potatoes (while still on medium heat):

Veggie-Dump Frittata

  • Once the potatoes are arranged, return the veggies to the skillet and spread them out evenly.
    • If adding meat, this is the time to incorporate your cooked meat of choice to the skillet.
  • In a separate bowl, whisk the eggs and add the spices and cheese.
  • Pour egg mixture on top of the veggies/meat.
  • Top the eggs with a sprinkling of extra cheese and tomatoes.
  • Remove skillet from the stove top and transfer to the oven: cook for 10-20 minutes, depending on the thickness of your mixture.
    • 10 min for 6 eggs, 20 min for 9
    • Finished cooking when the eggs are firmly set in the center.
  • Garnish with fresh herbs.

Happy munching!

 

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.