I am not a morning person. If I have to get up early, breakfast needs to be easy to grab in a sleepy stupor or it won’t happen. Devoting an hour on a Sunday afternoon to stocking the fridge with these baked cups is one of my favorite ways to have healthy sustenance for early weekday mornings.
Baked Egg Cups
Egg cup recipes abound. You can add any meat, veggies, or cheese that you prefer into these omelette-like bites. My favorites include bacon, chicken sausage, bell pepper, mushrooms, spinach, and cheddar. Just cook your meat and veggies first, then either fold into whisked eggs or gently break one egg over the top, and top with your choice of cheese. Pour into unlined cupcake tins sprayed with olive oil. Bake at 375°F for 20 minutes, or until the centers are set.
Apple Cinnamon Oatmeal Cups
(Original recipe: Live Well Bake Often)
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup milk
2 large eggs
½ cup pure maple syrup
1 teaspoon vanilla extract
1 medium Granny Smith apple, peeled, cored, and chopped
Preheat oven to 350°F.
Combine oats, baking powder, cinnamon, and salt to a large mixing bowl. In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined.
Add the dry ingredients into the wet ingredients and mix until well combined. Gently fold in chopped apple chunks.
Evenly distribute the mixture between all cavities of a cupcake/muffin pan that has been sprayed with greased with butter or oil. Bake at 350°F for 25 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm.
Remove from the oven and allow to cool in the pan before transferring to a wire rack to finish cooling.
Note: these are less sweet than you might expect. For additional sweetness, drizzle additional maple syrup or honey over the top of each once cooled.