Two of my favorite shows are Top Chef and Chopped. I love watching the chefs create something delicious and unexpected out of random ingredients. I raided the fridge to make these egg cups. It felt a bit like a Top Chef Quick Fire challenge because I knew what I wanted to make but didn't really have a plan. LOL. You can make these egg cups with any veggies you have on hand. You don't need much to make them tasty.
These can easily be made ahead and refrigerated for 1-2 days for a quick and easy breakfast which can be reheated in the microwave. (I do not recommend freezing them. The texture changes.)
|Step 1: Raid the fridge!|
|Step 2: Saute the veggies and whisk the eggs.|
|Step 3: Fill the muffin tins to the top.|
|Step 4: Bake the eggs until firm.|
|Step 5: Eat!|
Spinach and Mushroom Egg Cups
makes 6 egg cups
1/3 cup diced onion (yellow or red)
1 large mushroom diced
1 handful of fresh spinach
1 slice of ham, diced
1 T shredded cheddar cheese
Preheat the oven to 350 and butter six cups in a regular size muffin tin.
Saute the diced onion with a little olive oil and butter until translucent. Add the diced mushroom and spinach and cook for a minute more. Take off the heat and set aside.
Whisk the eggs with a splash of water in the mixing bowl. Season with salt and pepper. Add the onion mixture and shredded cheese. Stir to combine.
Pour the egg mixture into the prepared muffin tins. Fill all the way to the top. Bake for 12-15 minutes until no longer runny.