Egg Cups
Egg cups are a delightful and versatile dish, perfect for any meal of the day. These mini omelets baked in muffin tins can be customized with your favorite ingredients, from vegetables to meats and cheeses. They are not only visually appealing but also packed with flavor and nutrition. Serve them at brunch or as a quick breakfast grab-and-go option. Let’s dive into this easy and fun recipe that will surely impress your family and friends!
Ingredients
– 6 large eggs
– 1 cup spinach, chopped
– 1/2 cup bell pepper, diced
– 1/2 cup cooked ham, diced
– 1/2 cup shredded cheese (cheddar or your choice)
– Salt and pepper to taste
– Cooking spray or oil for greasing
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Per serving (1 egg cup):
– Calories: 150
– Protein: 10g
– Carbohydrates: 2g
– Fat: 12g
– Fiber: 1g
This nutritional information is based on one egg cup.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a muffin tin with cooking spray or oil.
3. In a large bowl, whisk the eggs until well combined.
4. Add salt and pepper to taste.
5. Stir in the chopped spinach, diced bell pepper, and cooked ham.
6. Mix in the shredded cheese.
7. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
8. Bake in the preheated oven for 20 minutes or until the egg cups are set and lightly golden.
9. Allow to cool for a few minutes before removing from the tin.
10. Serve warm and enjoy!
Alternative Ingredients
Feel free to substitute the ham with cooked bacon or sausage. You can also use different vegetables like zucchini, mushrooms, or tomatoes based on your preference. For a vegetarian option, omit the meat and add more veggies or tofu.
Serving and Pairings
Egg cups can be served with a side of fresh fruit, a light salad, or toast. They pair wonderfully with coffee or a refreshing juice for a complete meal.
Storage and Reheating
Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for about 30 seconds or until warmed through. Egg cups can also be frozen for up to 2 months; just thaw and reheat before serving.
Cooking Mistakes
– Don’t overfill the muffin cups; the mixture will rise while baking.
– Ensure the eggs are well whisked for an even texture.
– Avoid undercooking; check that the centers are set.
– Use fresh ingredients for the best flavor.
– Don’t forget to grease the muffin tin to prevent sticking.
Helpful Tips
– Experiment with different cheeses for varied flavors.
– Add herbs like chives or parsley for extra freshness.
– Use a mix of egg whites and whole eggs for a lighter version.
– Make a batch ahead of time for quick breakfasts.
FAQs
Can I make egg cups ahead of time?
Yes, egg cups can be prepared in advance and stored in the refrigerator for up to three days. Just reheat before serving.
What can I use instead of eggs?
For a vegan option, you can use a chickpea flour mixture or a commercial egg substitute.
How do I prevent egg cups from sticking?
Greasing the muffin tin thoroughly is essential. You can also use silicone muffin cups for easy removal.
Can I freeze egg cups?
Yes, egg cups can be frozen. Store them in an airtight container and reheat them when needed.
What flavors work well in egg cups?
You can mix and match ingredients like vegetables, meats, and cheeses. Popular choices include spinach, tomatoes, bacon, and feta cheese.
Conclusion
Egg cups are a delightful dish that offers endless possibilities for customization. They are easy to prepare and perfect for any occasion, making them a fantastic addition to your recipe repertoire. Enjoy the simplicity and deliciousness of these versatile treats!
Egg Cups
Ingredients
- 6 large eggs
- 1 cup spinach chopped
- 1/2 cup bell pepper diced
- 1/2 cup cooked ham diced
- 1/2 cup shredded cheese
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk the eggs until well combined.
- Add salt and pepper to taste.
- Stir in the chopped spinach, diced bell pepper, and cooked ham.
- Mix in the shredded cheese.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20 minutes or until the egg cups are set and lightly golden.
- Allow to cool for a few minutes before removing from the tin.
- Serve warm and enjoy!
