Egg Cups
Egg cups are basically baked mini omelets that are filled with vegetables or meat based on your preference. These are easy to make in meal prep batches for easy breakfast or snacks on the go. I liked to sauté and pre-season each component eg vegetables, egg mixture and I like whipping the eggs until they are fluffy . This causes the egg cups to puff up in the oven and it gives a light airy texture to the egg cups.
Tips:
Keep the filling (meat and vegetables) separate to ensure equal division of the filling between all the egg cups.
Customize the filling to your preference e.g. kale, hash browns, caramelized onions, hot pepper .
If you like a dense and rich egg cup increase the cream cheese to 1/2 cup.
Ingredients:
6 eggs
1/2 cup bell pepper
1/2 cup zucchini
1/2 cup of frozen corn
3 pieces of bacon
1/4 cup cream cheese (room temp)
1/4 cup milk
1 tablespoon of shredded cheddar cheese
1 green onion stalk finely minced
1 teaspoon salt
1 teaspoon of black pepper
Preparation:
Cook bacon by placing on a baking sheet in an oven preheated to 400F for 20 minutes until the bacon is crispy, remove from sheet and place on paper towels to drain.
Sauté zucchini, corn and bell pepper in a pan on medium heat until the vegetables are cooked but not soft. Approximately 8 minutes on medium heat. Remove from the heat and cool.
Whisk the softened cream cheese and milk together until smooth(No lumps) and add eggs continuing to whisk until the mixture is frothy (8 minutes) and season with salt and black pepper to your preference .
Prepare the muffin tin by greasing with oil spray or oil/butter to ensure the egg cups can be easily removed.
Mix the veggies, green onion and bacon crumbles together . Divide this mixture into the muffin tins .
Fill each muffin cup with the egg mixture until each is 1/2 filled and top off with shredded cheese .
Place in an oven preheated to 375F and bake for 18 minutes or until the egg cups are lightly puffed and brown on top.
Remove from the oven and allow to cool before removing from the muffin tin. Once cooled the egg cups will deflate and reduce in size.