Hello friends! As most of you already know, I love to cook! I have been testing recipes on my family for years but I have never mastered the actual photography so I didn’t think my recipes were blog worthy. (silly, I know!) However, today I am trying something new and attempting to post this recipe to my blog because I know how hard it is to be a busy working mom and if this recipe can help make just one other mom’s morning a bit easier…. I call that a win!
So a little back story before we get started, I used to run a huge corporation as the founder and CEO. During my 6 years as CEO I also became a mother… three times! Fortunately we had a great preschool and my kids were very well taken care of while my husband and I worked outside the home. I remember when my oldest started Kindergarten and I was so happy for him! I decided to start taking off at 2:30 to go pick him up and lightly work from home the rest of the day. After all, the reason I started my company was to be able to spend more time with my family.. not less! So he started Kindergarten and everything was great! And then something CRAZY happened…. he finished Kindergarten. In the blink. of. an. eye. Y’all, I didn’t make it to ONE of his class parties. NOT ONE. By this time we had over 120 employees that I was managing and running a 15 million dollar business so that became my priority. And it shook me to my core! How could I let that precious kindergarten year go by and not even make it to one party?
SO, I did something crazy. I quit my job. Yup, I quit the company I had started and fallen in love with over the last 6 years. You could say I abandoned one baby to be able to spend time with my other 3 babies, and you wouldn’t be wrong. We then did something even crazier. We packed up our Arkansas home and moved to the beach! WHY NOT, RIGHT!? So Memorial Day, 2018, we became Florida resident and I vowed to spend every. waking. second. with my kids during the summer. We made memories, made messes, and made our own fun in our new little beach town!
During this time, my husband, who is a SERIOUS entrepreneur, started a tech company and applied for an accelerator program in Atlanta called TechStarts Atlanta. And out of the thousands of companies who applied, he was one of the 10 who made it in!! So he would pack up on Monday morning and drive 5 hours to Atlanta where he would stay for 4-5 days and then come home on the weekends.
This was rough on me, y’all! I went from being a corporate day-care mom to being a (sorta) single, stay at home mom of 3! Fortunately it is only a 12 week program and we are half way through! yay! But this means I have developed a lot of time-saving recipes and tricks to get us through the day without crashing and burning! And this egg cup recipe is one of my favorites! It’s super inexpensive, keeps in the fridge for a week, and microwaves quickly (10-20 seconds) for an easy breakfast for the whole family!
SO, LONG STORY LONG. This is a perfect recipe for busy mornings! It’s a recipe that takes the same amount of time to cook 1 serving, or 5! (or 12 honestly) So I wanted to share it with y’all today! This is my first recipe blog so be kind! 🙂
Toddler Egg Cups (That Adults will love too!)
First things first, you want to have a GOOD muffin pan. Not one that was passed down from your great aunt… you know the one she got in a yard sale? Nope. Get a good one! I used my Williams Sonoma pan from my wedding registry! This will ensure that your muffins won’t stick!
To make your base, you just need eggs! You can also use liquid egg whites. The rest is totally up to you! I like to sneak some veggies in there for my kids, and LOAD UP the veggies for myself! I always add some Birds Eye Frozen Riced Cauliflower to the mixture because NO ONE KNOWS IT’S THERE! It’s the perfect way to sneak in some veggies without your kids (or your husband) knowing!
I also add some more hearty ingredients like potatoes for the boys so they stay fuller, longer! I like to use red potatoes and peel them and chop them into bite size pieces. You can also use frozen hash browns if that is easier! Just make sure to cook them a bit if you’re using fresh potatoes. I just chop them and add them to a microwave safe bowl and then cover with water and microwave for 2 minutes or so! (adding the water is a critical step so don’t miss that! The starches in the potato will make it super chewy and inedible if you don’t microwave it in water!)
Then, after I spray some non-stick spray into my muffin tin, I like to add my ingredients first and then the egg! This makes sure you don’t have one muffin with all egg, and the next with all filling! Then I lightly stir each muffin to combine the ingredients and pop them into a 350 degree oven for about 20 minutes!
Always start with egg, and then I always always add a little cottage cheese and riced cauliflower because you don’t even taste them! After that, here is a list of my favorite flavor combos to add in:
- Diced Ham & cheddar
- Jalepeno, bacon & cream cheese
- breakfast sausage, cheddar & bell pepper
- bacon & cheddar
- Onion, jalepeno & spinach (my personal favorite)
- Shredded chicken, cream cheese & buffalo sauce (I like Frank’s)
- potato & cheddar
- roasted zucchini, sun dried tomato & goat cheese (getting fancy but it’s GOOD)
- literally anything else you can think of
- Muffin Tin
- 5 Eggs Or egg white substitute
- 1/4 Cup Frozen Riced Cauliflower
- 1/4 Cup Cottage Cheese Full fat or low fat
- 1 Red Potato
- 1 tsp salt to taste
- Preheat oven to 350°
- If you are using bacon or sausage, lightly brown meat in pan for 10 minutes before mixing the rest of the ingredients.
- Crack 5 eggs into a bowl, whisk and set aside
- Peel and chop potato or other vegetables and cook slightly to soften
- Spay the muffin tin with non-stick spray
- Evenly distribute flavor ingredients into muffin tin
- Top ingredients with beaten eggs and lightly stir to combine
- Bake in preheated oven until knife inserted in the middle comes out clean, 18-22 minutes.