We eat a lot of eggs around here. A typical scrambled egg morning requires around 14 eggs for this group. And Rowan is right in there with the rest of them, eating like a champ.
Our egg breakfasts vary but I like changing things up sometimes. I recently tried this concept of an omelette in a cup, a crustless quiche–whatever you want to call it–and was pretty thrilled with how versatile they are.
These breakfast egg cups are great for:
- sit down breakfasts (then you can doll them up a bit)
- for grab and go breakfasts–they fit perfectly in little hands
- quick husband-is-out-of-town dinners (which is when I made these)
- for refrigerating for the week of in and out activity
- a quick protein snack ready in the fridge
breakfast egg cups: garden style
Ingredients for scrambled egg:
milk, cream, or water–whatever you use to make scrambled eggs
salt and pepper to season
Egg cup mix-ins:
whatever is in your garden!
whatever leftover, cooked vegetables/meats/mix-ins you have in your fridge!
What I used:
ripe tomatoes, chopped
red bell pepper (sauteed), chopped
green onions, chopped (If you need green onions, please come to my backyard!)
Aidells bacon and pineapple chicken sausage (random, but it was in the fridge)
*You’ll need some silicone baking cups, silicone baking pans with individual compartments, or a well buttered cupcake pan.
Make your scrambled egg mixture in a large bowl by adding your eggs and a little milk/cream/water (your preference) to thin out the eggs a bit and seasoning with salt and pepper. I used 14-16 eggs. (Once I added all of the mix-ins, I had over 22 breakfast egg cups.) Set aside.
Put all of your mix-ins in little bowls so your family can choose their own mix-ins or for you to make them all at once in an assemble line.
Now for the fun part: filling the cups with the mix-ins! I filled mine about 1/2 to 2/3 with mix-ins. (And as you can see, I used both the silicone baking cups and the silicone pan with individual compartments.)
Now with a measuring cup with a spout, pour egg mixture into each cup over the mix-ins. I filled my cups to the top.
With a utensil, just carefully give each cup a little mix if you want all of the mix-ins to incorporate around the egg.
Bake on 375 for about 25 minutes until the egg cups are beginning to brown on the top. Aren’t they adorable little egg cups?? (You can tell which ones the girls wanted in the pink silicone cups: cheese and chicken sausage only.)
The egg cups peel out the silicone cups beautifully and can be plated or kept in their silicone cup to serve (which keeps them warm for a while).
(I surprised the girls and plated the egg cups on a cardboard ballerina platter the girls have been dying to use. I loaded frozen blueberries, some whipped cream, and plates and forks onto a tray and surprised them all playing in the front yard. They always ask to eat sitting in the front yard and with Bobby away last week, that’s exactly what we did.)
I love when I’m actually spontaneous!
We sat and ate and talked and kept Rowan from eating everyone’s food.
And everyone loved the egg cups. Why?
- They’re finger foods (no cutting or plates really required)
- They’re customizable–even for picky eaters
- They look so pretty for everyday or brunches or parties
- They are perfect bites of lots of protein
(Rowan looks pretty guilty, doesn’t he? He’s already tried taking two of his sisters’ egg cups. And whipped cream. And he’s already eaten a ton of food!)
With your extra egg cups, you can simply put them in an airtight container and refrigerate up to a week. This is how the egg cups turned out using my silicone baking pan with individual compartments. They are bigger and oval shaped.
We ate these throughout the week for quick breakfasts, on-the-go breakfasts for Bobby, and simple warm-up-and-eat lunches for Rowan.
I can’t tell you how versatile they are! I dolled a few up after warming them one morning with a dollop of sour cream, (more) green onions, and green salsa. It tasted like it took an extended morning of cooking breakfast but it was all plated and eaten in minutes.
I hope you try them! And please share with us additional mix-in ideas. These definitely are a keeper for this egg-eating, big-breakfast, family of mine.
the sleepy time gal