During the week, my mornings consistent of a workout, a walk, getting myself and our daughter ready, empyting the dishwasher, throwing in a load of laundry, and making the beds. All of this is followed by a full day of training prenatal and postpartum moms.
I don’t have a ton of time to spend time cooking breakfast and cleaning. Plus, I’m not one to skip breakfast especially after a workout and right before back to back clients (that often run through traditional lunch time).
One of my favorite go-to breakfasts are egg cups. During pregnancy and postpartum, I seek to get in sources of Choline, Omega 3, and plentry of vegetables. While I may eat smoked salmon straight from the fridge postpartum, I prefer to go with a cooked option during pregnancy. Egg cups can be customized for food allergies, preferences, and aversions. So it’s a win-win for the whole family.
Egg allergy? Try an egg replacer such as Just Egg.
Smoked Salmon Egg Cups
Serves 3 (2 cups each)
Ingredients:
- 1.5 tsp Extra Virgin Olive Oil or Avocado Oil
- 6 Eggs
- 1 cup chopped baby spinach or baby kale
- 4 oz smoked salmon roughly chopped
- 1 T green onions finely chopped
- Salt & pepper to taste
Directions:
- Heat oven to 350°F (177°C) and grease standard muffin tin with oil
- Whisk eggs, salt, pepper, and green onions
- Divide spinach and smoked salmon to each muffin tin (6)
- Pour egg mixture to evenly in each tin
- Bake for 20 minutes or until cooked through
Other Variations:
- Cooked broccoli, shredded cheddar cheese, cooked bell pepper
- Cooked mushrooms, cooked yellow onion, cooked ground turkey
- Sundried tomatoes chopped, chopped spinach
Are you going to add these egg cups to your morning rotation?
