These little egg cups bake in muffin cups and are basically mini omelettes. Below is my favorite way to make them but the ingredients can be adjusted to individual tastes.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
egg cups
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Ingredients
- 10 Eggs
- 2/3 cup Sharp Cheddar Cheese shredded
- 1/4 cup Grape tomatoes diced
- 1/2 cup Mini Sweet Peppers diced
- 1 cup Spinach or Kale diced
- 2 Tablespoons Chives finely diced
- Salt and Pepper
Ingredients
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Instructions
- Preheat the oven to 350 degrees and spray a muffin pan with non-stick cooking spray (PAM).
- In a large bowl, whisk the eggs. Add salt and pepper.
- Add the mix-ins, one ingredient at a time, mixing after each addition.
- 4. Once all the ingredient have been added to the egg mixture, divide the mixture between the each muffin cup.
- Bake at 350 degrees for 20 minutes but be sure to check their progress at the 10 minute and then 15 minute intervals. The eggs cups are done when the scrambled eggs have set and the centers spring back when pressed upon. Remove from oven.
Recipe Notes
These are great fresh out of the oven but they can also be refrigerated and reheated in the microwave for 30-60 seconds for a quick and easy weekday breakfast.