Breakfast to go-go: Egg Cups

Worst thing ever? Scrolling Pinterest and Instagram #foodporn posts when you are hungry AF! I always look for things that are easy to make, not “too many” ingredients, somewhat healthy and are good to eat for a couple of days. Sometimes while aimlessly scrolling you get something that looks easy and you would actually eat- like egg cups. Great protein-packed breakfast for busy folks on the go.

First Attempt

IMG_6857[1]The first time I made egg cups I used a recipe that called for bacon as the cup. In a non-stick muffin or cupcake tin you wrap bacon (or Canadian ham) around the edges and bottom of the cup. Then you pour in your eggy mixture (ie whatever you want as the “filling”). Bake and bam… you got your egg cups to go. However, the cleaning that “non-stick” pan required some heavy duty cleaning. An easy recipe that requires heavy duty cleaning ain’t easy. Now let me clarify that these were a hit with my family.  Devoured and no left overs (on more than one occasion).

Try Again… Second Attempt

The second time I tried to make egg cups, I got savvy. I used cupcake liners and didn’t useIMG_6715[1] the bacon/ham as the cup base. Brought some into work and guess what, people think I can cook now! I often get requests “when are you cooking again?” So obviously food-wise I’m doing something right. However, a good amount of the cooked egg mixture sticks to the paper lining. In some of the batch, I used some few day old bread to see the result. Not sure it made any difference or at least any noticeable difference texture or flavor-wise. I might have to resort to using non-stick sprays.

One of the best things about about this recipe is that you can use most any vegetables and/or protein that you would normally add in scrambled eggs or an omelette and yummy in your tummy. Plus, maybe your veggies aren’t that fresh and are looking a little wrinkled, soggy… no worries, this recipe is super forgiving. Also, freakin delish.

Egg Cups Recipe

  1. Preheat the oven to 375 degrees. Put the cupcake liners in the muffin tin or try some non-stick cooking spray along the sides and bottom of the tin cups.
  2. In a mixing bowl, put in your eggs and mix away. Some folks add a little milk (or milk-like product) to make the eggs a little fluffier. Not necessary though.
  3. Next add your fillings (spinach, broccoli, onions, peppers, tomatoes, bacon, ham, sausage, chorizo, cheese, etc.) and stir your eggy solution. As far as spices, I usually add onion powder, salt and pepper. You can make a more Italian flavored breakfast with Italian seasonings like basil, oregano, thyme and garlic. Drop some Latin flair with chili powder, cumin, hot sauce etc. If you use meat protein- make sure they are pre-cooked before adding them to the mixture (or keep it simple and vegetarian without the meat).
  4. Pour the egg mixture into the tin cups so they are evenly filled.
  5. Bake for approximately 15 minutes or until the eggs are set… and then enjoy!
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