This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseSmart #CollectiveBias
Tasty, healthy, SIMPLE breakfasts. Can you really ever go wrong? I’ve been brainstorming a recipe for months, but when I found out Smart & Final stocks delicious natural and organic products with their Sun Harvest brand it all came together immediately! These little egg cups are so easy to make, a breeze to re-heat and taste absolutely delicious.
Wait, can we talk about Smart & Final first? It’s a warehouse club, but not in the traditional way. First off, there’s no fee to join. Which means that all the savings you get from buying in bulk go straight into your pocket! Even better, the store doesn’t just offer natural, organic foods– the Sun Harvest line includes earth-friendly household products too! The organic spinach and organic eggs I purchased were so tasty.
Anyhow, my point is: check out Smart & Final. It’s an easy to shop store with lots of products I didn’t even know were available to me in my own neighborhood. I was really pleased with their wide selection.
On to the egg cups! Get excited- this is one of my new favorite things to cook:
First, you’re going to get some really yummy ingredients ready:
Then you cook them down, all in one pan.
The veggies get spooned into the bottom of a muffin tin.
- non-stick cooking spray
- 4 strips thick-cut bacon, cut into 1/2 inch strips
- 8 mushrooms, sliced
- 1/2 pkg (about 6 oz) organic Sun Harvest spinach
- 10 to 12 eggs
- shredded cheese
- Preheat oven to 350 degrees.
- Spray muffin tin with a layer of non-stick cooking spray and set aside.
- In a large skillet, cook bacon strips until the fat is rendered. Once the strips are cooked through, add the mushrooms. Saute for 2-3 minutes until softened. Add spinach to the pan and saute until cooked down.
- Divide veggie mixture evenly into the muffin tin.
- Beat eggs in a large mixing bowl. Top off each individual muffin tin with scrambled egg. (Start with 10 eggs. Depending on the size of your muffin tin, you may need as many as 12.)
- Bake in the oven for 18-20 minutes, until the sides of the egg cups have pulled away from the edges and the centers are firm.
- Top immediately with shredded cheese.
- Cool for only a minute or two, then serve hot.
- * Using a large mixing bowl with a pour spout to scramble the eggs made it super easy to complete the recipe with no mess.
- * I felt the bacon added enough salt, but fee free to salt and pepper the scrambled eggs to your liking.
These little egg cups were a total hit. We couldn’t stop eating them! It’s so easy to heat them up in the microwave for a quick breakfast (not gonna lie… they also worked for more than one quick dinner.)
Between 4/15 – 4/28 Smart & Final will be giving away a $25 SmartCash card as part of their Facebook page comment contest. Smart & Final will be posting a new picture daily on their Facebook page with a question and contest details. To enter, fans must comment on the post. Any relevant comment is considered an entry.
Psst, you can also find Smart & Final on Twitter!
Heading to the store for your organic spinach? Find it easily! Mine was in the refrigerated section with all the lettuces.
Have you made egg cups before? What other ingredients did you add? I’m a little obsessed now!