Pastrami Egg Cups: Easy, handheld breakfast for the family

3 January 2016

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Sundays are lazy in our household.  We complete our weekend errands at a leisurely pace, play video games, and read or watch movies.  It’s the day we complete our grocery shopping and plan our our meals for the upcoming week.

Even the cats are lazy on Sundays...who am I kidding, they're lazy everyday.

Even the cats are lazy on Sundays…who am I kidding, they’re lazy everyday.

Accordingly, our morning meal is either our going out or me making something simple and straight-forward to get us onto our errands.  Today was no exception.  Egg cups have become popular these days because they’re so convenient–pop all your ingredients into a muffin tin, bake, and enjoy.  They’re perfect for weekdays for that reason.

Pastrami Egg Cups

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Pastrami Egg Cups
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Servings
cups
Ingredients
Servings
cups
Ingredients
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Instructions
  1. Preheat the oven to 400°F.
  2. Meanwhile, spray a muffin tin with 12 inserts with non-stick cooking spray.
  3. Line each insert with one pastrami circle, then a bread circle, followed by a pinch of almond cheese, and topped with an egg.
  4. Pop the tin into the oven and bake, about 20-25 minutes or until your yolk is cooked to your liking.
  5. You can refrigerate these for up to 4 days, although they're best fresh (what isn't?).  Warm them up by popping them in the microwave for 30 seconds each.

 

Do you have an easy breakfast/brunch recipe, like these pastrami egg cups?  Share all about them in the comments below.

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All photos are by Thirteenth Knight Photo  © 2015

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