Egg Cups Food

EGG MUFFIN CUPS

Steps:

• Preheat oven to 350 degrees F.
• Grease a standard 12-slot muffin pan with cooking spray and set aside.
• Heat a large non stick skillet over medium heat.
• Once hot, add in oil, red pepper, green pepper, and onion.
• Saute 5-7 minutes, or until peppers are tender.
• Add in spinach and mushrooms and cook for an additional 2 minutes.
• In the last 30 seconds, add in minced garlic.
• Season with salt and remove from heat.
• Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
• Stir in cooked veggies.
• Pour the egg/veggie mixture evenly into the prepared muffin pan.
• Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked.
• Cool slightly and serve immediately!
• NOTE: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

KETO EGG CUPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
• Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
• Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.

WHOLE30 BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
• Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
• Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

BAKED HAM AND EGG CUPS

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

PALEO PROSCIUTTO EGG CUPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
• Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
• Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.

CHEESY EGG AND VEGGIE CUPS

Steps:

• Heat oven to 375ºF.
• Heat oil in large nonstick skillet on medium-high heat. Add potatoes and fresh vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally.
• Spoon into 12 muffin pan cups sprayed with cooking spray; top with cheddar.
• Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
• Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups from pan to serve.

BACON AND EGG CUPS

Steps:

• Preheat oven to 350 degrees.
• Pre- Cook Bacon for 5-10 minutes.
• Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
• Crack one egg into each hole.
• Sprinkle with salt and pepper and cheese if desired.
• Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
• These bacon and egg cups should pop right out of the pan.

CHORIZO EGG CUPS

Steps:

• Preheat oven to 425 degrees F.
• Butter a nonstick regular size muffin tin with 12 muffin cups.
• In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble.
• While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chorizo and cook until crispy 2 to 3 minutes.
• Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo.
• Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that's ok, you want the egg to have a little nesting place so it won't overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper.
• Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit 15-20 minutes. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter.
• Pass the hot sauce and enjoy!

MEXICAN EGG CUPS

Steps:

• Warm the tortillas in the microwave until soft and pliable, about 1 minute.
• Place each into 4" ramekins or tart pans. You might me able to use extra large muffin pans, though I've never tried that.
• Beat together eggs, half and half, cheese, green onion, and green chile with salt and pepper to taste.
• Bake until eggs are just set, about 20-40 minutes, depending upon the type and size ramekins or pans you used. Keep an eye on them.
• To serve, spoon a tbsp of salsa over each and sprinkle with chopped cilantro.
• For a more substantial meal, you can add 1/2 c cooked and cooled Mexican chorizo to the egg mixture before filling the cups. It will take about 5 minutes longer to bake.

CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (200°C).
• Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
• Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
• Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
• Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
• Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
• Bake for 20-30 minutes, or until the crust turns golden brown.
• Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
• Bake an additional 15-20 minutes or until eggs are cooked through.
• Allow to cool slightly before serving.
• Enjoy!

EGG CUPS

Steps:

• Grease two ramekins or other small oven-proof dishes with a little butter.
• Cover the bottom of each with a layer of potato, followed by a layer of mushroom, some gorgonzola crumbled over the mushrooms, and half the spring onions.
• Beat one of the eggs with a tablespoon of the cream, then pour over one of the ramekins.
• Repeat with the other egg, cream and ramekin.
• Grind some salt and pepper over the top, if desired.
• Bake under a hot grill, on one of the upper shelves of your oven, until the egg is golden on top and starting to bubble, about five minutes.
• Serve with toast.