These Egg Cups are so easy, and can be stored in the fridge for a quick weekday breakfast! I made three different varieties: Jalapeño popper, veggie, and prosciutto!
First, preheat oven to 400 and then make the base: combine 10 eggs, and salt & pepper in a large bowl. Then, spray your muffin tin with nonstick spray. Add veggies, protein, and toppings of your choice into each tin and then top with egg mixture, filling up 2/3 full.
-Jalapeño popper: jalapeños (chopped), shredded cheddar cheese, & cooked bacon pieces
-Veggie: Tomato & spinach
-Prosciutto: Lay a slice of prosciutto along the bottom and sides of muffin tin, then pour egg mixture on top
Bake for 12-15 minutes, store in fridge, and reheat in the morning for a quick and easy breakfast! They’re great for weekday mornings when you need to hurry but don’t want to miss breakfast, and even kids and picky eaters will like ‘em. You can be as creative as you want with toppings, or just use whatever you had in the fridge like I did!