This recipe is perfect for those on the go, and it is a healthy breakfast choice that can be changed to suit your family’s tastes. Below, I have included a few varieties of the recipe that I think you’ll love, but feel free to add or subtract whatever you like!
Directions
Whisk eggs and milk together. Mix in other ingredients. Pour into a greased muffin tin. Cook at 350° for 20 minutes. Enjoy warm, or refrigerate when cooled. If saved in the refrigerator, the egg cups are good for up to a week and are best when reheated in a microwave for 30 seconds to a minute.
Makes 12 egg cups.
Taco Style
| Ingredients | |
| 6 large | Eggs |
| 6 tablespoons | Milk or milk substitute (Almond, coconut, soy, etc.) |
| 6 slices | Precooked bacon or turkey bacon, chopped |
| 1/2 pint | Cherry tomatoes, quartered |
| 1 medium | Green pepper, diced |
| 1 medium | Red onion, diced |
| 1/2 cup | Shredded taco/Chihuahua cheese |
Mediterranean
| Ingredients | |
| 6 large | Eggs |
| 6 tablespoons | Milk or milk substitute (Almond, coconut, soy, etc.) |
| 1 cup | Spinach, chopped |
| 1/2 pint | Cherry tomatoes, quartered |
| 1/2 cup | Mushrooms, diced |
| 1 medium | Red onion, diced |
| 1/2 cup | Feta cheese |
Ham and Cheese
| Ingredients | |
| 6 large | Eggs |
| 6 tablespoons | Milk or milk substitute (Almond, coconut, soy, etc.) |
| 1/2 cup | Precooked ham, chopped |
| 1 medium | Green pepper, diced |
| 1 medium | Yellow onion, diced |
| 1/2 cup | Shredded cheddar cheese |
Do you have questions about any of these recipes? Please email me.