Egg cups

These are basically just scrambled eggs with what ever you like in them cooked in cup cake tins. I actually use silicone tins to make them pop out easier.

There are as many variations on this as there are omlets. You can make these as healthy or decadent as you want. For example, if you want to cut down on fat/cholesterol you can use egg whites and no or low fat cheese. Did you know that a cup of eggs has 31g of protein and a cup of egg whites has 26g? Also, all the fat and cholesterol are in the yoke. You can buy egg whites in cartons or use Egg Beaters too.

Last time I made these I used –

  • 18 large eggs
  • 1 lb shredded cheddar
  • 2 small handfuls baby spinach (raw,chopped)
  • 4oz chopped mushrooms (sauted)
  • 1/2 cup water
  • Salt/pepper/Mrs Dash to taste

Mix all ingredients, scoop just under a 1/4 cup mixture into each cup cake tin and bake at 350F for 20 minutes.

Once done, let them cool a few minutes then pop them out, put them on a parchment paper covered cookie sheet, freeze them, then store in a resealable plastic bag in the freezer.

The above recipe makes about 30 egg cups and cost about $5 total. I eat 2 a day for breakfast, so this gives me 15 days worth. Just reheat a minute or so in the microwave. Hard to beat.

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