Egg breakfast cups
- Fat Gabs
- Apr 22, 2020
- 1 min read
Updated: Oct 6, 2020
The other day I was craving something savory for breakfast... I wanted a quick bite and only had eggs and some left over veg in the fridge. I ended up making these classic egg breakfast cups topped with cheddar cheese in less than 30 minutes. They are so good!
Ingredients
6 eggs
¼ cup milk or half-and-half
¼ tsp garlic powder
Sprinkle of oregano
Salt and pepper to taste
Veggies to mix and match for your fillings
Small bunch of spinach, chopped
2 tomatoes, diced
1 onion, finely diced
Small batch of cilantro, chopped
½ bell pepper, finely chopped
2 mushrooms, finely chopped
Small broccoli florets
Cheese of your choice
Or anything else!
Directions
Preheat oven to 180C/350F.
Beat the eggs and add milk, garlic powder, salt, and pepper, then set aside.
In a muffin tin, place your preferred combination of vegetables (see notes for my combinations) to fill half the cup, this recipe should make between 6-8 muffins.
Pour the beaten eggs in each muffin cup until the egg reaches the top
Top with cheese (I've used cheddar and parmesan, both are good!)
Bake for 20-25 minutes, until set and golden.
--Notes--
I add tomato, cilantro, red bell pepper, and onion together. I also do mushroom, spinach, green onions, broccoli and tomatoes. You can also add chopped sausage, bacon, or other veggies of your choice!
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