These were so much fun to make. If you have young children and want to introduce them to cooking I think these would be an ideal beginner’s dish. There are so many different variations you can make depending on what ingredients you like or what you have on hand. I made vegetarian ones and for my son I did a take on a Denver omelette using ham, cheese, bell pepper and green onion.
INGREDIENTS:
- 6 eggs (will make 12 egg cups)
- 1/2 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
FOR VEGETARIAN EGG CUPS:
- 1/2 small red onion, finely diced
- 1 Roma tomato, diced
- 2 large shiitake mushrooms, diced
- 1/2 red bell pepper, diced
- 3/4 cup baby spinach, diced
FOR HAM AND CHEESE EGG CUPS:
- 1/2 cup diced ham
- 12 tablespoons shredded cheese, divided (I used cheddar and mozzarella mix)
- 1/2 red bell pepper, diced
- 2 green onions, diced
DIRECTIONS:
- Preheat oven to 350 F degrees. Meanwhile, generously spray muffin pans with nonstick cooking spray. Set aside. (For easier clean up, use baking cups instead of cooking spray.)
- Break eggs into a large bowl or 4 cup measuring cup. Add milk, salt and pepper. Whisk until ingredients are combined.
- Add equal amounts of your vegetables (or ham and cheese) into each cup of your muffin pan.
- Pour in egg mixture into each cup about 3/4 of the way up for each.
- Bake egg cups for 25 minutes, or until toothpick inserted into center comes up clean.
- Let cool for a few minutes before taking egg cups out of pans.
- Serve with your favorite condiments or none at all.
You can keep these in an air tight container for up to 4 days. Reheat in the microwave.
I can imagine this as a nice alternative to deviled eggs at a buffet for a crowd, too.
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That’s a great idea. Thanks for stopping by my blog, Sue! 🙂
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You’re welcome, Joann!
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Yum☺ x
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Thank you! 🙂
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Nice!
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Thanks, Lynn! Your grandbabies are getting so cute! 🙂
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Wow! Those look amazing!
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Thank you, Jessica! 🙂
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joann : happy sunday my friend, ~ciao~r.
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Thank you, Rinaldo. Have a good one too. 🙂
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💚
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How incredible do these look. I am having friends over next weekend and I like to make something hot but wasn’t sure what to cook; now I know!!! Thank you for a great recipe Joann.
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Thanks Sue! Quick and easy. 🙂
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Love these egg cups for a quick breakfast on the run.
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I agree! Thanks for stopping by! 🙂
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Thank you for this Egg Cup recipe! I have got to make these ahead so all we need to do is heat and eat them for breakfast! We eat eggs every morning for protein and sustenance. This recipe would make a great change of pace from scrambled eggs or sunny side up eggs.
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They will keep for 4 days in your refrigerator. So get to baking Melinda! 🙂
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I have nominated you for an award https://wwwpalfitness.wordpress.com/2016/07/05/the-liebster/
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Thank you for the nomination and congratulations on your award. This is my 5th Liebster Award nomination! 🙂
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I have around 20 with all shapes and sizes. 🙂
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Omg I saw this idea on Pinterest and I’ve been wanting to try it but we always end up eating eggs another way lol.
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I had them at a brunch and thought, hey I can make these. 🙂
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haha nice!
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🙂
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Bonne journée Joann
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You have a good day too, Lorrain. 🙂
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It is very good idea, I love your cook ♡
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Thank you so much! 🙂
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Great idea!
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Great for breakfast on the go. 🙂
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Yes! And I like the add ins.
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These look so yummy!
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Thank you for stopping by! 🙂
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It so wonderful food for ” Breakfast” congratulation, by the way what is your twitter nick? ☆
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My twitter is pretty much just links to my recipes here. I’m boring like that. 😦
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Im sorry Ms. 😦
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Lol! It’s okay. 🙂
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🙂
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