Brekkie cups

I live for breakfast, I have no idea why I love this meal so much but these goodies might give you a hint. These delicious brekkie cups are a super easy and healthy kick start to the day and ensure you stick to the Paleo eating plan. 

 Like everyone, I am always so tempted by a warm croissant, French toast or some muesli. None of which agree with my body or are not Paleo friendly. That mixed with the fact that during the week I am always in a rush means that a quick and easy breakfast wins every time. Well I’ve found the answer; these brekkie cups are the easiest thing to make, they take no time at all and are there waiting for you to grab in the morning.

Two of these are enough to satisfy me in the morning and will keep me going, along with a mid-morning banana, until lunchtime.

To make x10 cups you will need:

  • x10 slices of thinly sliced roasted ham
  • x10 eggs, lightly beaten
  • x1 leek, sliced
  • 8-10 cherry tomatoes, quartered
  • Approx 6 button mushrooms, roughly chopped
  • X2  tsps coconut oil
  • Mixed herbs

Firstly,preheat your oven to 180 C and grease a x10 cup muffin tin with half the coconut oil.    

 Sautee the leek and mushroom in the rest of the coconut oil for five minutes until the white of the leek is slightly translucent. 

 Meanwhile line your greased muffin tin with the slices of ham and equally portion out the leek and mushroom mixture, once cooked.  Next, fill each cup evenly with the beaten egg and top with tomato pieces and a sprinkling of mixed herbs.  Bake for 15-20 minutes until firm, allow to cool in the tin and store in an air tight container. 



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