As part of my meal planning, I knew I needed an easy, filling, portable breakfast. I leave for work at 5:45 AM, but its far too early for me to eat. So I take it with me, or forget and then stop at fast food on the way.
Since fast food isn’t in the budget, and I’m trying to lose weight, I decided to try and make easy to carry egg cups. (I also had about 3 dozen eggs leftover from cookie making, but I digress…)
The whole thing is so easy its kind of ridiculous. I preheated the oven to 350°F and then sprayed a muffin pan with cooking spray.
I used 14 eggs, but 12 would be better for one muffin pan – a few of the cups were a little overly full. I cracked the eggs in my giant pyrex bowl with a spout, poured in a couple tablespoons of milk, about a teaspoon of pepper and a couple big pinches of salt, and a handful of grated leftover cheese. In the future, I’d probably put another handful of cheese (or two).
Then I beat everything well with a whisk, and poured into the muffin cups. I went pretty full – about 1/4″ from the top.
Then I popped them in the oven for about 18 minutes. They’ll be puffy when they come out, but they’ll deflate as they cool.
I bagged mine up and then put them in the freezer in preparation for next week. Once I get to school I can pop them in the microwave for a minute and they’ll be ready to go!
You could do all kinds of variations on this – add some salsa for a southwest flair, put in some veggies to give it a little extra oomph, more cheese… even a little bacon and sausage (definitely on my list for next time). What would you add?
Easy Egg Cups
- 12 eggs
- 2 T milk
- 1 tsp pepper
- 1/2 c (or more) grated cheese
- salt to taste
- cooking spray
- Preheat oven to 350°F. Spray a muffin pan with cooking spray.
- Beat eggs and milk together until well beaten. Add in other ingredients and stir.
- Pour beaten egg mixture into muffin cups, almost to the top.
- Bake 15-20 minutes, let cool in the tin. Remove from the tin (you may need to use a knife to loosen from the pan) and eat or freeze.