Looking for a way to add some protein and variety to your morning routine? These egg cups are easy to make and the flavors are limited only by your imagination. Plus you can adjust the ingredients to go low carb, low fat, gluten-free, etc. They store well in the fridge so you can grab and go on your way out the door. Kids can make their own flavor combos to use on those busy mornings. Below is the basic recipe, but you can substitute any fillings you like.

Mini Breakfast Egg Cups

yields 12 muffin-tin sized portions

Preheat oven to 375F. Grease a muffin tin or fill it with liners. In a bowl, beat well:

10 large eggs

2/3 cup milk or cream

1/3 cup grated parmesan cheese

1/2 teaspoon salt

Ground black pepper to taste

Divide evenly between your prepared muffin tins:

1 cup cooked ground sausage

1/2 cup chopped green pepper

1/2 cup chopped onion

1 cup thawed potatoes, like hash browns, tater tots, etc.

1 cup shredded Colby or cheddar cheese

1/2 cup chopped fresh spinach

I cook my chopped pepper and onion along with the sausage then drain. To save time, you can toss the filling ingredients together in a bowl then spoon the mixture into the tins.

Pour the egg mixture into each tin, just under the brim. Top each cup with:

a few pieces of diced tomato

a few bread croutons

Bake at 375F for 30 minutes or until the egg is set. Let cool briefly before removing. Eat when warm, or store in the refrigerator for a quick breakfast (either cold or briefly warm in the microwave.)

For the croutons, I make my own by spraying several slices of bread with a non-stick spray and sprinkling with seasoned salt. I lightly toast them in my toaster oven then cube them. That way they aren’t too brown when they go into the oven and because they are still a bit soft, they don’t get too crunchy after baking.

Whatever veggies or other fillings you choose, except for fresh spinach, it’s a good idea to cook them first. The more moisture you have in your filling, the longer it will take to bake. By pre-cooking your veggies, or draining you’ll get out extra moisture and not have to rely on the oven to cook them. If you use canned ingredients, drain them well.

Flavor Variety Ideas:

Ham & Mushroom

Use diced ham, sauteed mushrooms, potato, onion, pepper, Swiss or Monterey jack shredded cheese, top with bacon and bread croutons

Southwest

Use grilled chicken, drained diced tomato with green chilis, taco cheese, and top with crushed tortilla chips. Serve with salsa on top.

Low Carb Egg White

Instead of potato, use cooked chopped seasoned cauliflower, along with chopped and sauteed veggies of your choice, fresh spinach, and your favorite shredded cheese if you like. Top with a few more pieces of cauliflower.