Make Ahead Breakfast Egg Cups
My family is an egg loving family. From breakfast to dinner. Over easy or hard boiled and everything in between. In an attempt to help us have quick, healthy breakfast ready in literally a minute in the mornings, I got on trusty Pinterest to see what I could find. Per some of my co-workers, I’ve become “The Casserole Girl”. Casseroles are great, and likely to be found in my lunches, but the ease isn’t quite there for a grab and go in the morning. I’m not a huge pie crust fanatic so a quiche wasn’t hitting my buttons either. I kept finding variations of eggs in cupcake pans. I decided that this might be able to be a handheld breakfast option for us and decided to give it a go.
Most Sundays, 8:30 pm and the girls are finally sound asleep in their room. That’s when I get in the kitchen and spend awhile to myself. Peace, tranquility and cooking. It makes me feel good just thinking about it. So here I’ve been weekly for the past few months, cooking, crumbling, chopping, whisking, sprinkling and baking various concoctions of these breakfast egg cups. There is no real recipe here, it’s all in the flavors you like.
I always start with my meat portion. Diced ham, crumbled sausage, bacon pieces, Canadian bacon, or my personal favorite, cubed smoked sausages. I use about 1 pound of meat and that will be plenty for us to eat from during the week. While the meat is cooking I prepare my eggs. It takes about 1 egg per cup. The wonderful part of this breakfast is that it’s easy to make ahead for the week or batch cook for the freezer and you can pull them out from a zipped bag as you want. I mix 2 dozen eggs with about 1 cup of milk, some salt and pepper to taste and whisk until combined. The milk is vital for this recipe. It helps keep the eggs moist when reheating.
When the meat is done and grease drained, sprinkle the bottom of well greased cupcake pan. The amount you want truly is up to you and how meaty you want your breakfast. If you are like me and want to add in some veggies, then you want to leave plenty of room for that as well.
Next it’s time to either add in veggies or fill with egg. Say you want to be a bit adventurous and go with some vegetables. I enjoy adding peppers, spinach, mushrooms, onions, or broccoli. My favorite egg cups are sausage, spinach, mushroom, with plenty of garlic powder. I do not precook any of my vegetables. Simply chop them so they are easy to fit into the cup. The spinach has been the trickiest for me to chop and get the right portion into my cups. What works best for me is the more spinach, then the more garlic powder I use to make it more savory.
Once all of my chosen ingredients are in the cups, I place in the oven on 350 for about 8-10 minutes. I pull them out and sprinkle 1 tbsp of shredded cheese on the top of each and put back in the oven. Typically I just have to let the cheese melt at this point. The cups are done when the center of the cups are slightly jiggly when moving the pan. Remember, the eggs will continue to cook once you take them from the oven. I let them sit for about 5 minutes after coming from the oven and then take them out and put them in a container that we take them from for the week. About 2 minutes in the microwave when ready to eat and you will be set!
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