Brunch Egg Cups
Running late and need a quick breakfast? Make these ahead of time and skip the coffee shop line on the way to work. Eggs are so versatile, and they keep well too. I love to use up whatever is left in my fridge by making these egg cups. Great alone, in a tortilla, or between two slices of bread, they’re nifty and tasty!
Protein rich and easy!
Use whatever you’ve got!
Eggs cook pretty well in the oven on 350 for 20 minutes or so, no matter what’s in them.
COST: $
Prep Time: 10 MIN
Cook Time: 20 MIN
Serving Size: 4
Tools
Chef’s Knife
Bowls (large and small)
Oven
Muffin Tins
Whisk
Air Frier or Skillet Pan
Ingredients
8 Eggs
1/2 Cup Milk
3-4 Bacon Slices, pan cooked or air fried well done
2 Cups Spinach, chopped
1/ Jalapeño, diced
1/2 Bell Pepper, diced
1 Tomato, salted and diced
5 Mushrooms, salted and diced
1/2 Cup Shredded Cheddar Cheese
1/4 Onion, diced
1 Avocado
Spar Cooking Oil
Garlic Salt, Pepper, dried Basil to taste
Instructions
Cook your bacon, chop and set aside.
Prep your veggies, salt the tomatoes and mushrooms, set aside.
In a large bowl, add the eggs, milk, cheese and spices. Whisk together.
Add the spinach, bacon and veggies. Mix.
Spray muffin tins with cooking oil (you can also fill with paper cups). Add 1/2 Cup of the egg mixture into each cup. (or enough fill to the top)
Bake on 350º for 20 minutes. Check with a toothpick for a smooth pull, and continue to bake in 5 minute increments if needed. Remove and let cool.
Top with avocado or your favorite salsa and enjoy! Refrigerate for up to a week.
Great hot or cold!
