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Egg breakfast cups

Fat Gabs

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

  1. Preheat oven to 180C/350F.

  2. Beat the eggs and add milk, garlic powder, salt, and pepper, then set aside.

  3. 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.

  4. Pour the beaten eggs in each muffin cup until the egg reaches the top

  5. Top with cheese (I've used cheddar and parmesan, both are good!)

  6. 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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