Next time you’re looking for something a little bit different for breakfast, try these egg cups. The smoky ham and cheese melt together for a taste reminiscent of Quiche Lorraine, while the assorted vegetables add savory texture.
This recipe can be made without bacon if you prefer eggs and veggies alone – just make sure your tin is well-greased. I like to freeze a batch, then reheat for a quick, nutritious morning meal, especially when pressed for time. If you like, you can experiment with different cheeses and vegetables to adapt these breakfast cups to your own taste.
12 pieces Canadian, turkey, or veggie bacon
1 tablespoon olive oil
1 small red onion
1 red pepper, chopped
4 – 5 ounces mushrooms, cleaned and sliced
7 large eggs
8 ounces (½ bag) frozen chopped spinach, thawed and drained
½ cup mozzarella cheese, shredded
Salt and pepper to taste
Preheat oven to 350 degrees. Lightly spray 12-cup muffin tin with cooking spray. Place one piece of bacon in each muffin cup, arranging to fit against sides as much as possible.
Heat olive oil in a heavy saucepan over medium heat. Add onion, pepper and mushrooms. Sauté about 8 to 10 minutes until soft but not browned, stirring occasionally. Set aside to cool.
Crack eggs into a large bowl and beat lightly. Add spinach, sautéed vegetables, mozzarella cheese, salt and pepper to beaten eggs and mix thoroughly. Pour mixture evenly into muffin tins. Bake 30 to 35 minutes until cooked through (test with toothpick). Cool slightly before removing from tin.
Makes 12 breakfast egg cups.