We’ve all been enjoying the egg bake cups so much that I got to work making up some variations.
These can easily be converted to a Paleo breakfast by eliminating the cheese.
If you’re doing low carb and want to reduce the carbs a bit you can add 1/4 to the vegetable side and subtract 1/4 from the onion side.
Feta Spinach Cups
You can use plain ol’ feta or you could use one of the varieties that have sun-dried tomatoes or other add-ins.
1/2 cup chopped frozen spinach (thawed and squeezed to get as much water out as possible)
1/2 cup diced onion
1/2 cup feta cheese
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 soft, seven to eight minutes. Mix spinach into onions. Divide vegetables among muffin cups, topping with feta 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.
Asparagus Cups
1/2 cup diced asparagus
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 asparagus 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.
Tomato Bacon Cups
1/2 cup diced tomatoes
1/4 cup diced onion
1/4 cup diced bacon
1/2 cup shredded white semi-soft cheese such as jack, Havarti, mozzarella, gouda …
Heat a small pan over medium high heat. When hot add bacon and cook until crispy. Remove from pan with a slotted spoon. Add the onions to the pan and saute until translucent, about five minutes. Add tomatoes and saute until most of the moisture from the tomatoes is cooked off. Divide vegetables among muffin cups, topping with bacon and shredded cheese. Either evenly divided egg base among the cups or fill 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.
