Quick and easy weekday breakfast prep, comin’ at ya! I’ve been making a dozen of these yummy little cups every couple weeks because I can have it done in about 25 minutes and *presto* breakfast for most of the week for hubby and I.
If you follow me on Instagram, you might have seen me talking in stories about the pain of weekly meal planning. It is SO time consuming and monotonous. I’m not the only one who feels that way…right? Anyway, I thought is might be helpful if I posted a list of the recipes I made for weeknight meals plus a breakfast and/or snack recipe thrown in for good measure. Hopefully it will help give you some inspiration for what to make next week and help you find some new food bloggers to follow as well.
Bacon & Egg Cups by Just Like Playing House (recipe at the end of this post)
Perfect pan seared chicken thighs with pan sauce by 40 Aprons
I served this with roasted red potatoes, broccoli & cauliflower
Sloppy Joe Bowls by Physical Kitchness
I served this with roasted asparagus
Spicy Potato Kale Bowl with Mustard Tahini Dressing by This Savory Vegan
Balsamic Mustard Pork Chops by Tastes Lovely
I served this with roasted broccoli & cauliflower
Creamy Coconut Shrimp with Tomatoes by Slender Kitchen
I served this over zucchini noodles
Oatmeal Green Smoothie Muffins by The Natural Nurturer
Bacon & Egg Cups
Makes 1 dozen
12 slices bacon
1 Tbsp chopped fresh thyme
salt & pepper to taste
1. Preheat oven to 400°F. Line each cup of a muffin tin with 1 piece of bacon.
2. Cook bacon for about 8 minutes. Remove pan from oven, crack 1 egg into each muffin cup. Sprinkle each egg with thyme, salt & pepper.
3. Return pan to oven and continue cooking for about 12-15 minutes, or until eggs are set. At the 12 minute mark, I check the eggs every minute to keep from over cooking.
4. Once set eggs are set, remove pan from oven and allow egg cups to cool before removing cups from muffin tin. Enjoy immediately or store in an air-tight container and keep refrigerated for up to 5 days.