7/6/15

Cheesy Bacon Egg Cups

I recently discovered that you could bake eggs in the oven. I don't know why it never occured to me before, but it didn't. Ever since I made the discovery I have been playing around with different recipes, taking a lot of inspiration from pinterest. If you aren't on pinterest, you really ought to be. (and you ought to be following me there www.pinterest.com/Jwhackers84)  It's an amazing resource for all sorts of things, but my favorite use for pinterest is recipes. There are about a zillion recipes available on the site for everything you could ever dream of. So I just typed baked egg recipes into pinterest and about a zillion recipes came up.






Something that I saw over and over again were different versions of "egg cups" Eggs mixed with other yummy ingredients and baked in a muffin tin, and thought "aha!" My children love eggs. Especially omelettes with lots of gooey cheese and breakfast meats. I however, do not love making them. I can never seem to flip them right. And even if I do get them right, they're a pain. The last thing I want to do is stand at the stove and make omelettes. I'd much rather sip coffee while perusing social media. So I thought that these egg cups would be perfect.






Ingredients:

8 large eggs
2/3 cup milk
Shredded Cheese
6 slices bacon, cooked and crumbled
non-stick cooking spray
salt and pepper to taste

Start by spraying an average size muffin tin with non-stick cooking spray. In a bowl combine eggs and milk. Beat well and season with salt and pepper. Put a layer of your crumbled bacon into each cup of your muffin tin. Then add the egg mixture on top, filling each cup 3/4 full. Next top each egg cup with a bit of cheese. Add a little or add a lot. It's completely up to you. Bake in a 350 degree over for 25-30 minutes. They are done when the eggs are completely set.



This is the easiest recipe ever. The best part is it's completely customizeable. I used cheese and bacon in mine. But you could just as easily substitute breakfast sausage. Or do them veggie style with onions and green pepper. Tomato and mushroom would be amazing! You can add pretty much anything to these and they would be amazing. These are the perfect handheld breakfast in my opinion, and are super affordable to make depending on what fillings you decide to use. Just make sure anything you put into them is pre-cooked!

The best part about these is they freeze beautifully. I love making up a big batch of them and then freezing them or breakfasts all week long! The kids can just pull out an egg cup of two, zap them in the microwave for 30 seconds and they are perfect. They get a healthy, nutritious hot breakfast, and I get 5 more minutes of coffee time!


1 comment:

Polished Ways said...

Okay, my phone makes it impossible to switch back to polishedways and I can't find a way to follow your blog from my phone, so I decided to Comment on this yummy post.as soon as I can get to a real computer, I'm going to follow but in the interim, I saved this to my phones desktop. Hugs!!!!!

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