Who loves breakfast already made for you? You open the fridge and there it is. All you need to do is heat it up! (or eat it cold cause that’s perfectly acceptable!) These eggie-muffin-breakfast-cups are so easy to make. You could prepare them the night before and bake them in the morning. Or make them a week before and store them in the freezer and defrost the night before. Or make them and keep them in the fridge for the week! Endless possibilities guys. I mean I love making eggs in the morning. But the fancy fixings take a long time and then the pan…waiting to be cleaned…or not…
So, here it is; the go-to snack/brunch/breakfast/munchie for everyone.
Breakfast Egg Cups
- 6 eggs
- 1/4 cup milk (almond, dairy, coconut)
- 1/2 cup cheese (feta, parmesan or cheddar)
- 3/4 cup cooked veggies (spinach, kale, broccoli, zucchini, onion)
- 1 tbsp fat (olive oil, avocado oil, butter or ghee)
- 4 slices bacon
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp seasoning (nutmeg & sage or rosemary & thyme)
Crack 6 eggs into a large bowl and mix well. Add milk, seasonings and cheese until fully incorporated.
Add fat to sauté pan on medium heat and cook veggies. Grease muffin tins with oil (my favorite is grass fed butter!) and spoon veggies into muffin tins until about 1/3 full.
Pour egg/cheese mixture into cups and bake at 350 for 25 minutes.
I always check the egg cups to see if they get "golden brown" on the top and can insert toothpick or knife into the cup and it comes out clean. Remember, even after you take the pan out of the oven, the cups still cook a little! I love adding hot sauce, tomatoes or salsa to the top!
I like to keep my recipes open to change. So this one will be more of "suggestions." Feel free to comment your rendition of the recipe or what spices you like to add!