Remember me raving about meal prep day yesterday? Well here is one of those recipes that is totally saving me this week, Bacon Egg Breakfast Cups. It was my first day back to classes after winter break and my schedule was hectic all day. The only solace I had was knowing that on my hour meal breaks that I already had some delicious food waiting for me at home.
Bacon Egg Breakfast Cups
Ingredients:
- 12 eggs
- 12 strips bacon
- 1-2 small tomatoes (NOT cherry small)
- 1 cup diced mushrooms
- ½ red onion, diced
Pre-heat the oven to 325ºF. While the oven heats, prepare the bacon in a skillet. Cook the bacon until it begins to shrivel around the edges (the distinct bacon wave). Set the bacon aside and drain the bacon grease (NOT in the sink please), leaving a thin layer coating the skillet. Using the grease in the pan, brush the inside cups of a muffin pan to make a non-stick layer. Sauté the mushrooms and onions in the bacon-greased skillet. Line the bottom of each tin cup with a slice of tomato. Wrap a piece of bacon around the circumference of the tin cup. Crack an egg into each bacon-lined cup. Top with mushrooms and onions. Bake for 20-25 minutes. Serve and ENJOY! I transferred my cups to a plate and stored in the fridge. Serving is 2 cups.
This whole “Whole30” thing feels like second nature to me now. I know what to eat, what not to eat, what my body feels best on (still trying to cut down the nuts), etc. I am more present when I eat, meaning sitting at a table, not looking at my phone, and appreciating the meal. Things I am still working on: cutting back on the nuts (they are healthy in moderation, but I am notorious for over consuming then not feeling great the next day digestive wise), eating more slowly, allowing time to digest my meal before I think I am still hungry (not true, my brain just doesn’t have time to register it yet—leptin and all that jazz). I see why this process is 30 days! Heck, I may even go a few day over if I still feel incomplete!
What are your biggest food struggles and victories?
Bacon Egg Breakfast Cups
Ingredients:
- 12 eggs
- 12 strips bacon
- 1-2 small tomatoes (NOT cherry small)
- 1 cup diced mushrooms
- ½ red onion, diced
- Pre-heat the oven to 325ºF.
- While the oven heats, prepare the bacon in a skillet.
- Cook the bacon until it begins to shrivel around the edges.
- Set the bacon aside and drain the bacon grease, leaving a thin layer.
- Using the grease in the pan, brush the inside cups of a muffin pan to make a non-stick layer.
- Sauté the mushrooms and onions in the bacon-greased skillet.
- Line the bottom of each tin cup with a slice of tomato.
- Wrap a piece of bacon around the circumference of the tin cup.
- Crack an egg into each bacon-lined cup.
- Top with mushrooms and onions.
- Bake for 20-25 minutes.
Moving Mountains Wellness 