Serving eggs to a picky group can be tricky. If you are like me and don’t have those essential short-order cooking skills, turning out everyone’s breakfast at once is nearly impossible.
But these cute and easy little Egg Cups are a simple way to customize each serving with exactly what your diners want: One likes only cheese with his eggs, while another doesn’t eat meat and someone else abhors onions. I load up mine with a little of everything.
The Egg Cups are baked in a muffin tin, so each cup is separated. Serving is easy when you use a good-quality nonstick muffin tin and generously spray it with nonstick cooking oil. This recipe serves six, with two Egg Cups per person. But it is easy to double the recipe if you are serving a larger crowd. The recipe and analysis below are based on a mixed veggie and cheese Egg Cup (see note).
If you don’t need to serve six, the egg custard mixture will hold in the refrigerator for up to three days, giving you the flexibility to shake, pour and bake at a later date. I hope you enjoy these easy and super-flexible Egg Cups.
3 large eggs
¾ cup 1 percent (or higher) milk
2 tsp. all-purpose flour
¼ tsp. ground white or black pepper
⅛ tsp. salt
1 cup assorted chopped veggies, steamed or sauteed without oil, divided (see note)
½ cup (or more to taste) fancy shredded cheese, divided (see note)
Preheat oven to 350 degrees. In a blender, combine the eggs, milk, flour, pepper and salt. Process on high until frothy. Set aside.
Generously spray a 12-cup nonstick muffin tin with nonstick cooking oil. Spoon a heaping tablespoon of cooked veggies into the bottom of each cup. Top with cheese, divided equally among the cups. Then fill each cup (about two-thirds full) with reserved egg mixture.
Bake for 25 to 30 minutes, or until edges are browning and the top springs back to touch. Remove from the oven and run a sharp knife around the edge of each cup. Let rest 5 minutes and then serve immediately.
(Note: For purposes of testing and analysis, I used red pepper, asparagus and yellow onion, paired with a finely shredded Italian blend of 6 cheeses.)
Makes six servings of 2 cups each.
Two Egg Cups with veggies and cheese contain about 87 calories, 5 grams fat (2.5 grams saturated), 101 milligrams cholesterol, 120 grams protein, 3 grams carbohydrates, 1 gram dietary fiber, 167 milligrams sodium.