We are always looking for ways to make our lives easier while using the best possible ingredients to keep us healthy and stay in line with our personal health goals. One thing we do often is prepare our breakfast meals at the beginning of the week especially if we have a busy week ahead of us. An easy breakfast to make are these scrambled avocado ham egg cups. They are great when you are on the go and don’t want to sacrifice taste! Plus they take care of your protein and fat needs so all you have to do is cover your clean carbohydrate and you have a complete meal! Chris loves to make a big batch of oatmeal ahead of time for the week and I am more of a sweet potato gal so I will roast sweet potatoes in the oven. This recipe only calls for 6 eggs which will last about 3 days at 2 egg cups per serving. If you want to make egg cups for the whole week, just add 2 extra egg cups per mix or you can just double the recipe. Also, you can use different ingredients in each egg cup if you really want to have variety throughout the week! Try to use organic ingredients when you can to avoid GMO’s and harmful pesticide residue on your food. Enjoy and let us know what egg cup combinations you come up with!

Scrambled Avocado Ham Egg Cups

2 Egg Cups Per Serving

6 organic pasture-raised eggs (1 egg per muffin cup)
1 medium organic plum tomato, diced
1/3 avocado, chopped
6-10 sliced low sodium, sliced ham (larger ham slices work best)
Salt and pepper to taste, cayenne pepper if you are really feeling saucy!

Pre-heat oven to 375 degrees.
Grab a muffin pan that holds at least 6 cups. With a paper towel, apply coconut oil to all sides of each tin cup to prevent sticking.
In a bowl, scramble your egg mixture with salt, pepper and any other seasonings you'd like. Use 1 egg for each egg cup you plan to make, so if you make 12 egg cups, you need 12 eggs.
Place ham into muffin cups to form a bowl. If your ham slices are smaller like mine were, then use 1 1/2 slices of ham by cutting ham slices in half and place one slice on the bottom of the cup and the other two slices around the sides to form your bowl.
Place avocado slices and diced tomato into each egg cup then pour scrambled egg mixture into all of the egg cups.
Bake for 20 minutes or until no longer runny. Enjoy!