, , , , ,

Quick and Easy Egg Cups

, , , , ,

Prep Time: 10 mins | Total Time: 28 mins | Makes: 12-15 egg bites

If you’re into hosting big brunch parties or just looking for an easy way to feed your kids as they run out the door for school, these eggs cups are a perfect solution. Ready in about 30 minutes and you can eat them fresh out of the oven or store in the fridge to consume at a later date. Best part is you can add anything you’d like: mushrooms and cheese, ham and bacon, tomato and broccoli - or mix and match!

WHAT YOU’LL NEED

  • Base:

    • 8-12 large eggs

    • 1 cup cheese, shredded (cheese of choice: cheddar, mozzarella or parmesan all work)

    • 1/3 cup milk, half-and-half or whole milk are best

    • 1 tsp Salt

    • 1 dash ground pepper

  • Mix-ins (add a combo of whatever you’d like)

    • 1/2 cup tomatoes, diced

    • 1/2 cup baby spinach, coarsely chopped

    • 1/2 cup ham, sliced

    • 1/4 cup green onions, thinly sliced

    • 1/2 cup red or yellow pepper, chopped to small pieces

    • 1/2 cup mushrooms, sliced

    • 1/2 cup bacon, chopped

HOW TO MAKE:

  1. Preheat oven to 350°F. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray or butter.

  2. In a large bowl, whisk together eggs, milk, and cheese. Season with salt and pepper, to taste.

  3. Add egg mixture halfway up into each tin of a greased muffin tin.

  4. Add your toppings to each tin cup.

  5. Bake for 15-20 minutes, until set.

  6. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.