egg-cups
Emily Wyckoff

Egg Cups – good go-to (and to-go) breakfast


I don’t know about you but I eat breakfast in my car or on-the-go at least a few times each week. This usually consists of a bar of some sort (my favorite is a Clif Crunchy Peanut Butter granola bar). I try to also have a banana or piece of fruit. If I am really planning ahead, I have some hard boiled eggs in my fridge and will grab one for the road, or half a PB&J does the trick as well. The driver’s seat in my car is usually covered in crumbs (and dog hair).

I made these egg cups recently and I wondered why I hadn’t made them since my last South Beach diet stint five years ago. There is nothing “dietetic” about them – they are satisfying and delicious. You basically take any leftover veggie(s) you have – chopped, cooked broccoli, asparagus, spinach, mushrooms or zucchini, raw chopped tomatoes would be good too – combine with beaten eggs, place in muffin tin, top with cheese and bake. Crumbled sausage or bacon or diced ham would be good additions. The beauty of these is that you can individually freeze them and pop them in the microwave for a satisfying breakfast (I have two at a time). Here is the base recipe – give them a try. (PS: The photo does not do the egg cups justice – they taste much better than they look!)

Egg Cups

Ingredients:

5 eggs

Splash of milk

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

2 chopped scallions

1 cup shredded cheese of your choice (you can also use feta or goat cheese)

Salt and Pepper, to taste
Directions
Preheat the oven to 375F. Spray a 12-cup muffin tin with non-stick cooking spray. Beat eggs with the splash of milk. Season with salt and pepper. Evenly distribute the spinach and scallions in each muffin cup. Next, pour the egg mixture on top – evenly distributing among the muffin cups. Sprinkle the cheese on top of each cup. Bake for about 20-23 minutes, or until the egg cups are well set and a tester/toothpick inserted in the center comes out clean. Serve immediately.
If you want to freeze the egg cups, let cool completely then wrap each egg cup individually in plastic wrap and transfer to a large freezer zip lock bag. Freeze up to one month. To serve from freezer, either thaw overnight in the fridge then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and warmed. Remove from the plastic wrap before placing in microwave!
Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophes at bay. Follow her on Twitter at @PlanBMom.

One Response to “Egg Cups – good go-to (and to-go) breakfast”

  1. Melody says:

    I just wanted to add a suggestion. I make these, but I also add steamed kale, finely diced onion, grated carrot, and a little cottage cheese. It really adds an extra punch of nutrients and energy! I also beat about a tablespoon of mustard into the eggs. Makes them fluffy and flavorful, but (don’t worry) don’t come out tasting like mustard. Another thing I love about these is that if you have an extra mouth, but not an extra egg you can just add a bit more milk to make it go further.
    Definitely a quick, easy, portable, healthy (only about 80 calories per muffin) option that can’t be beat!!

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