Busy Girl. Bad Food.

I find that the more busy I am the more my diet goes down the drain.  This is especially true if I don't plan ahead.

Too often I find myself trying to get one more thing done and when I finally get home I'm starved and go for whatever I can get my hands on.  Not good!

If you share in this experience I offer you a solution: Egg Cups.

These little guys are perfect! I pack them in a lunch box and stock the fridge with them.  Also these are great for breakfast on the run and in the car. 

Fit Farmer Egg Cups
These are Kale and Mushroom but here are some additional suggestions:

• Bright Lights Swiss Chard and Bacon
• Fresh Onions, Suateed and Bacon
• Asparagus and Onion
• Roasted Brussels Sprouts and Bacon

Supplies:

3 tablespoons of Butter
1/2 bunch of Kale
1 container small Mushrooms, chopped
12-16 eggs (depends on if you use all whole eggs or if use some whole and some egg whites)
Salt/Pepper to taste
Cooking spray
Cupcake Tin

Instructions:

Preheat your over to 350.

Wash Kale and strip it from tough center stalk.  Discard stalks.

Place the 3 tablespoons of butter in pan and get it melting.  Then add your mushrooms - cooking them over medium heat.  While the mushrooms are sizzling, finely chop kale leaves.  Once mushrooms begin to brown, add the chopped kale and combine.  I like to cover the mushroom/kale mixture to get a little steam action going on - if you don't have a lid that goes to the pan no worries this is not absolutely necessary. 

Once kale has wilted and become tender you're ready to transfer to the cupcake tins - be sure to spray with cooking spray or coat with a little olive oil or else you're egg cups will get stuck!

Wisk eggs until they are scambled - best to do in a large measuring cup or other bowl with a spout for easy pouring. 

Once cups are filled (should make 12 egg cups) you're ready to bake.

Bake time is about 20 minutes.  You'll know egg cups are done when the tops are solid - and there's no more jiggle.