cheesy egg cups
We are huge fans of a quick healthy grab for breakfast. Can you relate? While our typical go to is our favourite creamy shakes, having a batch of these little guys stored in the fridge can be a handy grab and go when we want something warm.
Adapted from the Cheddar Egg Muffins found in the Wheat Belly Cookbook, we changed a few ingredients swapping fresh basil for dried, and ukranian sausage for their suggestion of turkey. The fun thing about this recipe is you can really personalize it however you’d like, and with whatever herbs, meats, veggies and cheeses you have in the house! The only must have is the eggs!!!
Our Kitchen Tool Essentials for this recipe
large mixing bowl
medium mixing bowl
spatula
knives
whisk
oven mits
This recipe makes 12 cheesy egg cups. They will get gobbled up quickly so you might want to go ahead and double the recipe! ;)
Ingredients
2 cups broccoli, finely chopped
1/4 cup sundried tomatoes (soaked in oil), finely chopped
1 cup shredded cheese (can be cheddar, or use a sharper cheese for more of a bite!)
two or three large fresh basil leaves (or use 1 tsp dried)
1/2 tsp dried oregano
1/2 tsp onion powder (again you can use a variation by sauteing up a small finely chopped onion in advance)
1/2 tsp sea salt
8 large eggs
1 long stem chives for garnish (side note: Next time you buy green onions at the grocery store, keep the white ends and put them in a glass of water in the window sill. In no time, you will grow new beautiful chives. No more shopping needed!)
Making the Egg Cups
Preheat oven to 350degrees F. Grease a 12-cup muffin pan using your favourite oil spray. Here’s ours.
In a large bowl, combine the chopped meat of choice (we use Ukranian sausage, whatever you choose make sure it’s pre cooked!), broccoli, cheese, tomatoes, basil, oregano, onion powder, and salt.
In a medium bowl, whisk the eggs. pour into the broccoli mixture and stir well.
Carefully pour the mixture evenly into the muffin pan.
Top with chives (unless you are like me and accidentally mixed them in with the other ingredients. That’s ok! We’re gonna be ok!)
Bake for 25 minutes, and check doneness with a wooden pick inserted into the center of one of the muffins. If it comes out clean, you’re done!
Chef’s note:
Once these cheesy egg cups are cooled, you can store them in a tight container in the refrigerator, or even put them in a sealed freezer bag so you can retrieve one or two at a time.
To reheat pop into microwave for 15 seconds at a time to thaw, or crisp up in the toaster oven.
