Eggs, Cheese & Veg in Muffin Cups
http://www.rachaelray.com/2013/06/egg-cups-good-go-to-and-to-go-breakfast
You basically take any leftover veggie(s) you have - chopped, cooked broccoli, asparagus, spinach, mushrooms or zucchini, raw chopped tomatoes would be good too - combine with beaten eggs, place in muffin tin, top with cheese and bake. Crumbled sausage or bacon or diced ham would be good additions
Plan on 2 or 3 per person
Ingredients
- 10 eggs & veg & cheese yield 12 "muffins" - i did not measure veg or cheeses
- 5 eggs
- Splash of milk
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 2 chopped scallions
- 1 cup shredded cheese of your choice
- Salt and Pepper, to taste
- used raw peppers, chopped cooked mushrooms, spinach, broccoli
- mozzarella, pepper jack cheeses
Preparation
Step 1
Preheat the oven to 375F.
Spray a 12-cup muffin tin with non-stick cooking spray.
Beat eggs with the splash of milk.
Season with salt and pepper.
opt: Line muffin cups w/non stick foil
Evenly distribute the spinach and scallions in each muffin cup.
Next, pour the egg mixture on top - evenly distributing among the muffin cups. Sprinkle the cheese on top of each cup - i put cheese in bottom of cups
Bake for about 20-23 minutes, or until the egg cups are well set and a tester/toothpick inserted in the center comes out clean.
Serve immediately.
If you want to freeze the egg cups, let cool completely then wrap each egg cup individually in plastic wrap and transfer to a large freezer zip lock bag. Freeze up to one month. To serve from freezer, either thaw overnight in the fridge then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and warmed.