Easy Egg Cups – Whole 30 Recipe
Happy Monday friends! I am just 2.5 days away from the thirtieth day of Whole 30 January! If you are on the plan too, congrats to making it this far. Don’t give up now even though the temptation is there to call it quits when the end is near. Funny how the mind works in that way. In the beginning you want to quit whatever it is you are doing because it seems like the end is nowhere in sight, and then when you get to the end you think about giving up because you are almost done anyway. Mind over matter all the time.
Anyway, back to the egg cups. Have you ever made these or anything like them before? I have seen them around on Pinterest and magazines but had never tried making them myself. No idea why I haven’t jumped on the egg cup train, but they are so easy to make. This would be a great way to get the kids in the kitchen to help. Maybe a good recipe for a picky eater too since they can chose their egg mix ins. The cool thing about this recipe is that you can add whatever ingredients you like to change the flavor. And, since they are individual little cups, each could be totally different. You could have twelve egg cups that are all unique! In my house some kids like cheese on their eggs and some don’t. A couple of kids like bacon and one doesn’t. See what I mean, some cups could have cheese and bacon and others could be plain. The options are endless.
The egg cups bake right in the oven in about fifteen minutes so this breakfast comes together quick. Have the kids make toast, bagels, or english muffins while their eggs cook and you have a complete breakfast in no time – even on a school day!
I started with a dozen organic large eggs. I cracked them into a large mixing bowl and beat them with a whisk until they were light and fluffy about two minutes. I added a dash of salt and pepper to taste. If you aren’t on a dairy free diet you can totally add a splash of heavy cream, half and half or milk to your eggs while you whisk them. I usually always add a milk to my kids scrambled eggs to make them taste like they do at our favorite breakfast spot. While I was whipping the eggs, I had preheated the oven to 350 degrees. I also sprayed a muffin tin with Trader Joe’s Coconut Oil Cooking Spray and set that aside. I see a lot of recipes use a silicon muffin pan, but I don’t have one so I used what I had. If you have a silicon muffin tray you can skip spraying it with cooking spray all together.
I added bacon to my cups. I had already pre-cooked the bacon from my breakfast earlier that morning. This is a great way to use up items in the fridge! So, I poured my eggs into each muffin tin, about 1/3 the way full gave me eleven egg cups. Now, I’ve seen another way this can be done without whisking the eggs. You can totally skip that step too and drop one egg into each muffin cup.
Now for the fun part! Adding your mix-ins. I chopped my bacon fine into crumbles and added those crumbles to each. I also had chopped some of my favorite mini bell peppers and added those to the cups as well. I omitted cheese this round since I’m still doing my Whole 30, but cheddar would make these really sing! Last, I sprinkled each egg cup with a bit of the Trader Joe’s Everything but the Bagel Seasoning because I basically can’t live without it.
Once your mix-ins are complete and you are ready to bake slide your muffin tin into your preheated oven and cook for about 17-20 minutes. Once they are cooked, you can check by sticking a toothpick in the center, let them cool for a minute before you release them from the pan.
I ate one hot from the oven yesterday and was so excited for breakfast this morning before my 8am Barre class. I put a couple of the egg cups on a plate and heated them up in the microwave for about 20 seconds and they were perfectly warm. I could totally eat them cold, but it was 17 degrees this morning!