Stuffed Eggy Cups
- 1/2 dozen Eggs
- 1/4 cup Cream
Choose from any of the following:
kale chopped, baby spinach chopped, tomatoes diced, onions finely chopped, red bell peppers finely chopped, green peppers finely chopped, mushrooms finely chopped, goat cheese crumbled, basil finely chopped, mozzarella cheese shredded, or whatever you like!
I used in this recipe pepperoni rounds, spinach, and shredded cheddar.
Preheat oven to 350 degrees F. Spray a nonstick muffin tin with nonstick cooking spray. Set aside. (Do NOT skip this step, they will stick to the bottom of the pan.)
Whisk the eggs in a bowl. Add in cream, salt and pepper.
Place 2-3 items from the list above into each tin. You can customize each muffin cup however you'd like! Pour the egg mixture on top, just to the edge.
Bake large for 20 minutes, 12 minutes for minis or until a toothpick comes out clean for each cup. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy!
Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days.