Egg Cups
Start your day with these delightful egg cups that are not only visually appealing but also packed with flavor! Perfect for breakfast or brunch, these egg cups are a versatile dish that can be customized with your favorite ingredients. Easy to prepare and bake, they make for a fun and tasty meal that everyone will enjoy. Let’s dive into the recipe!
Ingredients
– 6 large eggs
– 1 cup diced vegetables (bell peppers, spinach, tomatoes)
– 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
– Salt and pepper to taste
– Fresh herbs (chives, parsley) for garnish
– Cooking spray or butter for greasing
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 10 minutes, and cooking time is approximately 15-20 minutes.
Nutritional Value
Each serving (1 egg cup) contains approximately:
– Calories: 150
– Protein: 10g
– Carbohydrates: 5g
– Fat: 10g
This nutritional information is based on one egg cup.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a muffin tin with cooking spray or butter.
3. In a bowl, crack the eggs and whisk them together.
4. Add the diced vegetables and cheese to the eggs.
5. Season the mixture with salt and pepper.
6. Pour the egg mixture evenly into the muffin tin.
7. Bake for 15-20 minutes, or until the eggs are set.
8. Once done, remove from the oven and let cool for a few minutes.
9. Carefully run a knife around the edges to release the egg cups.
10. Garnish with fresh herbs before serving.
Alternative Ingredients
Feel free to substitute any vegetables with your favorites, such as zucchini, mushrooms, or even leftover cooked meats. You can also use egg substitutes for a lighter version or to accommodate dietary restrictions.
Serving and Pairings
Egg cups pair wonderfully with toasted bread, a fresh salad, or even a side of crispy bacon. They are great for brunch gatherings or as a quick breakfast option throughout the week.
Storage and Reheating
Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave for about 30 seconds. These egg cups can also be frozen; just thaw before reheating.
Cooking Mistakes
- Overfilling the muffin cups can lead to messy results.
- Not greasing the pan may cause sticking.
- Baking at too high a temperature can burn the tops.
- Using too many watery vegetables can make the egg cups soggy.
- Not whisking the eggs thoroughly can lead to uneven texture.
Helpful Tips
- Use silicone muffin cups for easy removal.
- Try different cheese blends for unique flavors.
- Let the egg cups cool slightly before removing.
- Experiment with spices for added flavor.
FAQs
Can I make egg cups ahead of time?
Yes, you can prepare the egg mixture and store it in the refrigerator for up to a day. Just pour it into the muffin tin and bake when ready.
What vegetables work best in egg cups?
Popular choices include bell peppers, spinach, onions, and tomatoes. Feel free to get creative with your favorites!
How long do egg cups last in the fridge?
Egg cups can be stored in an airtight container in the refrigerator for up to 3 days without losing quality.
Can I freeze egg cups?
Absolutely! Freeze the cooked egg cups in a single layer, then transfer them to a freezer bag. They can be reheated directly from frozen.
How do I know when the egg cups are done?
Egg cups are done when the tops are set and a toothpick inserted comes out clean. They should not be jiggly in the center.
Conclusion
Egg cups are a versatile and delicious breakfast option that can be customized to suit any taste. With their ease of preparation and delightful presentation, they are perfect for busy mornings or special brunch occasions. Give this recipe a try and enjoy a tasty start to your day!
Egg Cups
Ingredients
- 6 large eggs
- 1 cup diced vegetables bell peppers, spinach, tomatoes
- 1/2 cup shredded cheese cheddar or mozzarella
- Salt and pepper to taste
- Fresh herbs chives, parsley for garnish
- Cooking spray or butter for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or butter.
- In a bowl, crack the eggs and whisk them together.
- Add the diced vegetables and cheese to the eggs.
- Season the mixture with salt and pepper.
- Pour the egg mixture evenly into the muffin tin.
- Bake for 15-20 minutes, or until the eggs are set.
- Once done, remove from the oven and let cool for a few minutes.
- Carefully run a knife around the edges to release the egg cups.
- Garnish with fresh herbs before serving.