Egg Cups
Egg cups are a delightful, versatile dish that makes breakfast both fun and nutritious. These little cups of goodness can be customized to suit your taste, packed with delicious ingredients and served in charming cups. Perfect for meal prep, they are not only visually appealing but also easy to enjoy on the go. Whether you’re hosting a brunch or just want a quick meal, egg cups are the answer!
Ingredients
– 4 large eggs
– 1/4 cup milk
– 1/2 cup shredded cheese (cheddar or your choice)
– 1/2 cup diced vegetables (bell peppers, spinach, onions)
– Salt and pepper to taste
– Optional: cooked bacon or sausage bits
– Fresh herbs for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each serving contains approximately 200 calories, 12g of protein, 15g of fat, 2g of carbohydrates, and 1g of fiber. This nutritional breakdown is for one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a muffin tin or use silicone cups for easy removal.
3. In a mixing bowl, whisk the eggs and milk until well combined.
4. Stir in the shredded cheese and diced vegetables.
5. Season with salt and pepper to taste.
6. Pour the egg mixture evenly into the prepared muffin tin or cups.
7. Add any optional ingredients like bacon or sausage on top.
8. Bake for 15-20 minutes, or until the egg cups are set and lightly golden.
9. Remove from the oven and let them cool for a few minutes.
10. Garnish with fresh herbs and serve warm.
Alternative Ingredients
Feel free to customize your egg cups by substituting the cheese with feta or goat cheese. You can also replace the vegetables with any seasonal options or even add cooked quinoa for added texture.
Serving and Pairings
Egg cups pair beautifully with a side of fresh fruit, a light salad, or toasted bread. They also make a great addition to a brunch spread alongside mimosas or coffee.
Storage and Reheating
Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave for about 30 seconds or in a preheated oven until warmed through. Egg cups can be frozen for up to 2 months; simply thaw and reheat before serving.
Cooking Mistakes
– Don’t overfill the cups; the egg mixture expands while baking.
– Ensure your oven is preheated for even cooking.
– Avoid using too many watery vegetables as they can make the cups soggy.
– Check for doneness with a toothpick; it should come out clean.
– Let the cups cool slightly before removing to prevent breaking.
Helpful Tips
– Experiment with different herbs for unique flavors.
– Use silicone molds for easy removal.
– Make a double batch for meal prep; they’re great for busy mornings.
– Add spices like paprika or chili flakes for a kick.
FAQs
Can I make egg cups ahead of time?
Yes, egg cups can be made ahead of time and stored in the refrigerator for several days. They’re perfect for meal prep!
What can I substitute for eggs?
You can use a tofu scramble or chickpea flour mixture as an egg substitute for a vegan version.
Can I bake egg cups in a standard muffin tin?
Absolutely! Just be sure to grease the tin well to prevent sticking.
How long do egg cups last in the fridge?
They can last for up to 3 days when stored properly in an airtight container.
Can I add spices to the egg mixture?
Yes, feel free to add your favorite spices to enhance the flavor; just be mindful of the quantities.
Conclusion
Egg cups are a fun, customizable dish perfect for any meal of the day. With endless possibilities for ingredients and flavors, they cater to every palate while being easy to prepare. Try making them today for a delightful culinary experience!
Egg Cups
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese
- 1/2 cup diced vegetables
- Salt and pepper to taste
- Optional: cooked bacon or sausage bits
- Fresh herbs for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or use silicone cups for easy removal.
- In a mixing bowl, whisk the eggs and milk until well combined.
- Stir in the shredded cheese and diced vegetables.
- Season with salt and pepper to taste.
- Pour the egg mixture evenly into the prepared muffin tin or cups.
- Add any optional ingredients like bacon or sausage on top.
- Bake for 15-20 minutes, or until the egg cups are set and lightly golden.
- Remove from the oven and let them cool for a few minutes.
- Garnish with fresh herbs and serve warm.
