For me, making my homemade baby food was a no-brainer from the start. I love…
On-the-Go Breakfast Cups
I live a typical hectic work from home mom life. Hubs works all the time and although I work from home, I am constantly running around between work, household chores, and keeping the tiny human alive. During our crazy weeks we needed an on-the-go breakfast option and these on-the-go breakfast cups have turned out to be a great answer.
I needed a recipe that was easily adaptable to whatever flavors Hubs was feeling for the week…
Although we’re very much alike, we are very different in our food choices sometimes. I easily get into these grooves where I can meal prep and eat the exact same thing every meal, every single day and he just needs more of a variety than that. That’s okay, it just means as the primary chef for our home, I need to be a little creative in our weekly meal plans.
Every so often I’ll give into our comfort food cravings and make my Seafood Mac and Cheese for a little change.
This recipe is pretty typical for a breakfast, it’s got a little bacon, a little cheesy eggs, and even some potatoes but it can be adapted to include spinach or sausage or really whatever you’re wanting that week.
This week I added some mashed tater tots to the bottoms and filled the cups with chopped bacon, scrambled eggs, shredded cheddar cheese, and even a little salt an pepper.
- 8 eggs
- 4 slices bacon, cooked and chopped
- 1/2c - 3/4c shredded cheddar blend cheese
- 24 - 36 tater tots, cooked
- pinch of salt and pepper
- muffin tray, greased
- Preheat oven to 350 degrees
- In a large bowl, scramble eggs and add salt and pepper
- Mash cooked tater tots into muffin tray, 2-3 per cup
- Add egg scramble
- Sprinkle in desired amount of chopped bacon and shredded cheese
- Bake for 20 minutes or until eggs are fully cooked
- Can be refrigerated for up to a week.
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