EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
EGG IN A CUP
New spin on soft boiled eggs! My Great great great aunt's recipe.
Provided by Andy Dillon
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 4m
Yield 2
Number Of Ingredients 4
Steps:
- Bring a pot of water to a boil. Add eggs, and cook for 3 minutes. The yolks need to be runny. While the eggs cook, crush the crackers into two coffee mugs with the butter. When the eggs are done, remove from the water, and peel. Place one soft-boiled egg into each cup. Mix into the crackers, and season with salt and pepper.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 5.7 g, Cholesterol 201.3 mg, Fat 11.6 g, Fiber 0.2 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.4 g
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, broccoli, shredded cheddar cheese, bell pepper, onion, mushroom, asparagus, bacon
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚F (180˚C).
- Fill a greased muffin tin with your favorite combination of fillings or use the ones we did!
- Whisk eggs in measuring cup and fill up each tin.
- Sprinkle with salt and pepper.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 113 calories, Carbohydrate 0 grams, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
BACON EGG CUPS
Steps:
- In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm., In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray. , Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.
Nutrition Facts : Calories 380 calories, Fat 28g fat (14g saturated fat), Cholesterol 486mg cholesterol, Sodium 521mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
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