Eddy Egg Cups… The quick and Easy Breaky

So it turns out my little Eddy Egg Cups have caused quite a stir. So many people wanted to know the recipe, so here I am to share. These little breakfast bundles are SUPER easy to make and take hardly any time at all. I tend to make a big batch for myself and Jon and then we take them to work and have them for our breakfasts each day. They sit fine in the fridge for the 5 working days from what I’ve tried and I just microwave them for 30seconds or so when I’m ready.

Ingredients wise these are my favourites but you can pop in anything you would usually have in an omelet.

Ingredients 

My Favs

6X Eggs

Chopped Chorizo

Grated Cheese

Grated Courgette X1

Chopped Spring Onion X3

Spinach

Salt and Pepper

 

Option 2 

6 X Eggs

Chopped Ham

Sliced cherry tomatoes

Mushrooms – Lightly fried before going in

Grated Courgette

Grated Cheese

Salt and Pepper

Method

Heat your oven to just above 180deg and get a muffin tray, grease the holes and set to the side. Get a big mixing bowl, crack in your eggs then literally throw all of your ingredients in the mixing bowl and give it a whirl around. It’s that simple.

Pop in the oven for 15mins and do the knife test to check them are cooked. Once ready just pop them out and leave to cool, Or scoff them straight away, don’t burn your mouth though, I will accept no responsibility!

 

Enjoy 🙂 x

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Posted by

I'm Alex, a 26-year-old Lifestyle Blogger from Manchester. Once upon a time piling on the pounds, I'm now I'm changing my lifestyle for a healthier better me. I've tried it all, the juice diets, sirtfood diets, 5:2 diets you name it I've done it. My aim is to tell you all about it, but I guarantee we will get distracted along the way.

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