I don’t know about you but I DO NOT WANT to spend any time in the kitchen in the morning, yet I’m not really into the usual suspects on the instant breakfast train – cold cereal with milk, instant oatmeal? No thank you. So I decided that it would be worth it to spend some time developing a make-ahead breakfast that I would actually look forward to. Enter the Egg Cup in all it’s many variations.
I started with a simple scrambled egg base which I can make up in big batches and then add different ingredients so that I’m not eating the same thing every morning. In one hour I can make up enough egg cups to keep me happy for a month! Now if you don’t think that’s the easiest breakfast EVER then you can go back to your bowl of cold cereal.
Each of the filling recipes makes enough for 6 cups.
Large Batch Egg Cup Base
Makes 29 egg cups.
15 large eggs (in my house these are going to be pasture raised organic eggs)
1/4 cup + 2 tablespoons non-dairy milk or heavy cream
1 & 1/2 teaspoons sea salt
1 teaspoon black pepper (optional)
In a blender or large bowl with a pouring spout whisk everything together until well mixed.
Preheat your oven to 350 degrees F. Oil 29 muffin cups or cook in smaller batches.
Place the filling ingredients for whichever type of egg cup you’re making into the oiled muffin cups. If you’re able to work with 24 cups at once then you can easily divide the egg base evenly among the cups. If you’re working in smaller batches then pour in enough of the egg base to fill about 3/4 of each cup.
Small Batch Egg Cup Base
Makes 12 egg cups.
5 large eggs
1/2 teaspoon sea salt
1/4 teaspoon black pepper
In a blender or large bowl with a pouring spout whisk everything together until well mixed.
Preheat your oven to 350 degrees F. Oil 12 muffin cups or cook in smaller batches.
Place the filling ingredients for whichever type of egg cup you’re making into the oiled muffin cups. If you’re able to work with 12 cups at once then you can easily divide the egg base evenly among the cups. If you’re working in smaller batches then pour in enough of the egg base to fill about 3/4 of each cup.
Smoked Salmon Cups
This makes enough for 6 egg cups.
3 ounces smoked salmon, cut into 1 inch squares
3 ounces mascarpone, Neufchatel, or cream cheese, diced
1/4 cup chopped fresh dill or flat-leaf parsley
I don’t like to add another bowl to wash to my task list so I just divide the ingredients evenly amongst the muffin cups, however if you’re making more than six Salmon Cups it would probably be easier to mix all ingredients in a bowl and then divide amongst the muffin cups. Top with egg base either evenly divided among the cups or filled to 3/4 of the cup. Bake at 350 degrees F for 20 minutes or until egg is puffed and golden.
Remove from pan and serve or cool, pack in an airtight container and refrigerate for up to 3 days, or freeze for up to one month.
Chorizo Cups
4 ounces chorizo, crumbled
1/4 cup diced roasted green chili, or roasted red or green bell pepper
1/2 cup cheddar, Jack, or pepper Jack, shredded
1/4 cup drained salsa
Divide ingredients individually or mix in a bowl and then divide amongst the muffin cups. Top with egg base either evenly divided among the cups or filled to 3/4 of the cup. Bake at 350 degrees F for 20 minutes or until egg is puffed and golden.
Remove from pan and serve or cool, pack in an airtight container and refrigerate for up to 3 days, or freeze for up to one month.
Mushroom Cups
1/2 cup diced mushrooms
1/2 cup diced onion
1/2 cup shredded white semi-soft cheese such as jack, Havarti, mozzarella, gouda …
Heat a small pan over medium high heat. When hot swirl some cooking oil into the pan. Add the onions to the pan and saute until translucent, about five minutes. Add mushrooms and saute until al dente. Divide vegetables among muffin cups, topping with shredded cheese and then egg base either evenly divided among the cups or filled to 3/4 of the cup. Bake at 350 degrees F for 20 minutes or until egg is puffed and golden.
Remove from pan and serve or cool, pack in an airtight container and refrigerate for up to 3 days, or freeze for up to one month.
