Egg Cup Muffins
Awe, breakfast; the most important meal of the day. Now I don’t know about you, but mornings are hectic in our household. I’m generally out the door by 5:30 a.m. during the week, and the Payaso handles packing our lunches, tends to the fuzz balls, and makes sure I’m out the door on time (thank you, amor!). This means that we don’t have time to sit down and enjoy breakfast together. It also means that I needed to find a way to make sure we both eat a good breakfast in our bellies before starting our day. Making these egg cup muffins is a Sunday afternoon routine for us.
Egg Cup Muffins
Ingredients
- 12 eggs
- 6 slices of bacon (cooked to your liking)
- 4 ounces favorite cheese (or more if you like); shredded
- Black pepper
Directions
- Preheat oven to 350 degrees.
- Spray a 12 cup muffin tin with cooking spray.
- Add cooked bacon to greased muffin tin.
- Crack one egg into each cavity of the muffin tin.
- Using a fork, break the yolk of each egg.
- Add cheese on top of each egg
- Top with fresh cracked pepper.
- Bake in oven for 30 minutes.
- Remove from oven and let cool in muffin tin.
- Package in plastic baggies until ready to eat.
Now maybe you’re thinking, “Gringo, how long do those egg muffin cups last in the fridge after they’ve been baked?” It’s a question I asked myself the first time I made this recipe. According to www.foodsafety.gov, casseroles with eggs can last 3-4 days in the fridge once they’ve been made (https://www.foodsafety.gov/keep/charts/eggstorage.html). This recipe makes 12 egg cups and the Payaso and I eat two cups per serving. Make as many or as few of these easy peasey breakfasts as you need for the week.
Before the oven showing the glorious cracked egg yolks…
Finished product right after pulling out of oven…
Here’s the deal, the recipe is totally versatile and you can change it up as much or as little as you’d like. This week I used bacon, eggs and cheese. In the past, I’ve used ham and made little cups to nestle the huevos and other times I’ve used a spicy breakfast sausage. Make a veggie option with spinach, mushrooms and left over veggies. But really, who can resist bacon and eggs in a portable breakfast? For now, I’ll leave you with this…