Whats better than having breakfast ready and convenient? Nothing! This is a recipe I’ve been using for the longest time to make sure I get my breakfast in every morning. It has steak, diced peppers, onions, and mushrooms. The best part is that every ingredient is interchangeable. You can substitute the steak with any protein, like bacon, sausage, turkey bacon or just load up on veggies! You could even do all egg whites if you’re watching your cholesterol. They’re full of protein, they’re paleo friendly and portable; a couple of bites and it’s all gone! Works great for all of us that are always on the go.
I love to sleep in the AM, and even though I often don’t, those extra 15 minutes make a difference to me – lol. So hit snooze button and meal prep these steak egg cups in advance! You’ll thank me later ;).
Steak Egg Cups
Ingredients
- 1 lb steak chopped
- 12 large eggs
- ½ cup peppers diced (green and/or red)
- ½ cup onions diced
- ½ cup mushrooms diced
- Salt and pepper to taste
Instructions
- Heat 2 tbsp olive oil in a cast iron skillet over high heat. Also, pre-heat your oven to 350 degrees.
- Once your skillet is starting to smoke, add your steak and sauté until browned.
- Then add the diced peppers, onion and mushroom and cooking until the vegetables start to brown. Once browned, remove from heat and set aside.
- Add 1 tbsp of the steak, peppers, onion and mushroom mixture into each of the non-stick muffin tin cups. Should be enough for a 12 section muffin tin
- Crack one egg into each muffin cup and gently mix your egg around to break the yolk. Top with salt and pepper to taste and any remaining of the steak, peppers, onion and mushrooms.
- Bake for 25 mins until the eggs are set. Remove from oven and let cool for 10 mins before trying to take out the cups from the muffin tin.
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