Saturday, February 14, 2015

Breakfast Egg Cups Muffin Recipe

 I was recently looking for a way to cut back on sugar (I am a sugar junkie, it's in pretty much everything I eat).  I love breakfast cereals and wanted a suitable, easy replacement that would keep me feeling full and be semi-healthy at the same time. These Breakfast Egg Cups are great for breakfast, but taste great for lunch or dinner, too.  You can mix and match whatever vegetables or meats you like, as well as choose your cheeses.  If you make them and don't care for the amount of fillings, you can change them any way you desire.  I keep them in the fridge and reheat them when needed for breakfast or even lunch.


Ingredients:

6 large eggs
1/4 cup chopped green peppers (can substitute chopped broccoli)
1/4 cup chopped onion (if desired)
3/4 cup shredded cheddar cheese (reduced fat or regular)
3 slices turkey bacon, cooked and chopped (can substitute turkey sausage)
1 tbsp milk
1/2 tsp pepper (if desired)
1/2 tsp salt (if desired)

Step 1.  Preheat oven to 350 degrees.  Grease a muffin pan very well (you have to really spray it, otherwise the egg will stick and that is just a total mess).  I have heard some people also like to use silicone muffin cups for these, but I've never tried it.

Step 2.  Whisk together the eggs, milk and cheese.  Season with salt and pepper if desired.  I tend not to add salt if I am already adding bacon or sausage.  Even the cheese seems to give it enough saltiness in my opinion, but it's all about personal taste. 

Step 3.  Add your vegetables and meats and stir until just combined.  *Note:  if you want a more even distribution of your ingredients in each egg cup, then do NOT add your fillings to the egg mixture in the bowl. Pour your egg mixture into the muffin pan and then you can add each ingredient to each muffin cup individually, if you prefer.

Methinks I need a new muffin pan! This one is 'well loved.' 

Step 4.  Pour your egg mixture into each muffin cup.  If you want a higher muffin, fill about 3/4 of the way.  If you want flatter, mini egg cups, fill them a little less.  

Step 5.  Bake for about 20 minutes at 350 degrees, or until slightly browned around the edges.  Mine took about 18 minutes in my ugly muffin pan.  Allow to cool completely before removing from pan.  I use a little plastic knife and just pop them right out.  If they don't pop right out, you probably didn't spray your pan enough.


They might sink a little in the middle after they cool.  This is normal, although the Jersey Grandpa makes these and he's not too happy about that sinking factor.  So we've been working on our ingredients to see why some of them sink and some don't.


Store egg cups in an air-tight container in the refrigerator.  To reheat, just stick them in the microwave for about 20-30 seconds.  You can also freeze these, but they are best eaten fresh or reheated from the fridge. Oh, and the number of egg cups you get depends on how much you fill each cup up with the mixture, but from this recipe you can yield anywhere from 6-12 egg cups.


I wish I had a printable recipe for you, or all of the nutritional information, or a conversion for this if you want to just make it with egg whites or something. I also wish I didn't have such an ugly muffin pan.  But I'm just The Jersey Momma and not super blogger, so this is the best I could do. I adapted this recipe from EatDrinkLove, so feel free to visit her page and look there for other tips, nutritional info and nicer photos.  And check out my pal over at TheDomesticGoddess for her version of the fab egg cups, too (which are sort of egg whitish).

3 comments:

  1. This is a great post & I love your ugly muffin pan. It shows signs of lots of baking & makes beautiful egg muffins!

    ReplyDelete
  2. Aw, you are too sweet, DG! Thanks!!!

    ReplyDelete
  3. I'm loving this! I'm so impressed by your masterpiece. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Mother's Day! Lou Lou Girls

    ReplyDelete