So here’s a secret. I love making things that are crazy easy, but have great presentation and taste great too! Egg cups fit the bill! I made them first at Curry’s baby shower and I recently made them at Carlie’s bridal shower. They are quick, easy and yummy! These went like hot cakes at both showers and they’re a pretty handy breakfast when you’re running out the door too:)
makes 12 egg cups
12 cupcake liners or Pam
equivalent of 8 eggs (feel free to use egg whites, egg beaters or anything you’d like!)
3/4 c. – 1 1/4 c. filling (this can be anything! Cheese, veggies, bacon…)
salt, pepper, other spices
- Preheat oven to 350 degrees. Put cupcake liners in muffin pan (or if not using, spray the pan generously with cooking spray).
- Chop veggies.
- Whisk eggs together in a large bowl. Season w/ salt, pepper and anything else (garlic, basil, etc)
- Add filling. (For the shower I did red peppers and green onions in one; two cheeses in the other. My most recent batch at home was tomatoes, green onions and cheese)
- Pour into muffin pan.Bake for 20-25 minutes or until set and golden brown.