Breakfast Egg Cups - Pork

Breakfast is by FAR my favorite meal. I hate to skip it in the morning unless I absolutely have to. It doesn't have to be anything super heavy, or sweet, it just needs to kick start your metabolism for the day.

I love making breakfast cups because you can pop a few in the microwave and heat them up and you're on your way.

These are a great source of protein and aren't going to kill your calorie count. I love using recipes like this when I'm eating whole30 and paleo.

I was introduced to Binging With Babish, a web series about making some fantastic food. My SO made the pork in the recipe featured in the link and that is what I used for the pork in these cups. You can find it here, Cubano Pork Recipe.

Ingredients:

- Cubed pork

- 12 large eggs

- Yellow curry powder

- Himalayan sea salt

- Black pepper

Directions:

In a non-stick cupcake pan add the cubed pork into each cup until it is roughly 3/4 full. After each cup is evenly filled with pork, add a whole egg, breaking the yolk and stirring gently to disperse it across the top of the mixture.

The egg whites will fill in the spaces between the cubed pork and create the shape of the breakfast cup.

Once each cup has been prepped, sprinkle with curry powder, salt and pepper to taste. You can also garnish with green onions or cilantro if desired.

Bake at 375 degrees for 25 minutes or until the edges of the cup have pulled away from the pan. Cool for five minutes and serve.

Notes:

These will keep in the refrigerator for up to a week. They can be reheated and served with ketchup or hot sauce.

If you do not eat pork or you would like a vegetable filled cup instead, any ingredients as long as they can be cubed can be used effectively.

Have a great day!




Kally