I’m pretty sure I mention our love for breakfast every time I write a post about a recipe that includes a breakfast food. But, I’m going to say it again. Chad and I really really love breakfast. No matter what day it is, or even what time of day it is, we will make breakfast. Eggs and bacon, waffles (try these), or toast, you name it, we love it.
So, when the weekend rolls around, we always spend a little extra time on making our breakfast. During the weekend, we aren’t in a rush to get to work and usually don’t spend breakfast time apart, so we can actually make a quality breakfast. This weekend, we decided against our usual stack of pancakes, and we made some egg cups. Because who doesn’t want everything they love about breakfast in one bite?
The best way to make that happen? Egg cups! We made these super easy egg cups, which are pretty much like an omelette in a cute little bite size muffin form. We used turkey bacon, spinach, cheese and some garlic, but the beautiful thing is, you can put whatever you want in them! Or do half and half! Or make every single one different!
Breakfast Egg Cups
Easy to make egg cups for breakfast!
- 6 large organic eggs
- 6 pieces of turkey bacon
- 1 cup spinach
- 1/2 cup shredded cheese
Preheat oven to 380 degrees. Cook the bacon to your preference of crispyness.
Crack 6 eggs into a mixing bowl and whisk until well beaten.
Break bacon up into bacon bit size pieces and chop spinach into.
Put bacon, spinach and any other desired ingredients into your muffin tins.
Pour egg on top of the ingredients and fill 3/4 of the way full.
Sprinkle shredded cheese on top with salt and pepper.
Put egg cups into oven for 15-20 minutes or until the cups start to brown around the outside. Let cool and enjoy! With orange juice!
Next time I’m planning on including some red pepper and onion to add a little more crunch! What would you put in your dream egg cup?