Egg Cups

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:

1. 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.)
2. Break eggs into a large bowl or 4 cup measuring cup. Add milk, salt and pepper. Whisk until ingredients are combined.
3. Add equal amounts of your vegetables (or ham and cheese) into each cup of your muffin pan.
   

   
4. Pour in egg mixture into each cup about 3/4 of the way up for each.
   

   

    

5. Bake egg cups for 25 minutes, or until toothpick inserted into center comes up clean.
6. Let cool for a few minutes before taking egg cups out of pans.
7. 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.