Mini Breakfast EggCups #Recipe

I saw this recipe on pinterest and had to try it.  It was a hit with the whole family!  We like to have a hearty breakfast most mornings, and a cold bowl of cereal doesn’t really do it for me or for my family.  Since these mini egg cups take about 25 minutes to bake, I cooked them the evening before, stored in the fridge overnight and reheated in the morning.  My little sister says she freezes her egg cups and they reheat faitly well in the microwave.

Get creative with your mix-ins!  Below are some ideas and our recipe.

4 large eggs
1/4 cup milk
dash of salt and pepper

Mix-in ideas:
diced bell peppers
chopped cooked bacon
sausage crumbles
green onions
shredded cheese
artichokes
corn
other chopped veggies

Whisk together eggs, milk and salt and pepper in a mixing cup you can easily pour from.

Preheat oven or toaster oven to 350 degrees.  I found the toaster oven worked really well!

I also used muffin liners for easier cleanup in a muffin tin of 6 muffins.  Fill muffin containers about half full, then add about 2 teaspoons of mix-ins into each and stir.

Bake your egg cups until they are puffy and the edges are a nice golden brown.  Mine baked for about 25 minutes.  Eat and enjoy or store for later!  What would you put in your egg cups?  Do you have a favorite breakfast recipe to share?

Comments

  1. Tammy says

    I love making egg muffins…Yours look really good! Hey, you need to look into coming to the International Food Bloggers Conference! It is in Seattle at the end of September. Suppose to be the best! That would be a blast!

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