Before I start today's post, I want to remind you all that tomorrow is the first What's New With You Link-up! I would love a great turn out to my first link-up party, so I would appreciate if you stopped by tomorrow. If you want to learn more, check out the post here!
I'm so excited to share a new recipe with you all today. I've been enjoying these simple and delicious egg cups during my Whole30, and today I'm going to be sharing four different varieties. I think that these are all unique and there's an egg cup for any type of palette and cuisine- from Italy to the Mediterranean and back to America. I hope you all enjoy trying these different varieties!
All of these recipes follow the same basic recipe, which I'll share first. From there, just add in the other ingredients and throw it in the oven. I made all of these at the same time, so feel free to mix it up and make multiple varieties to keep your breakfast exciting!
Base Recipe10 eggs
2 T coconut milk
Coconut oil (or olive oil spray)
Preheat oven to 350 degrees.
Grease a 12-cup muffin pan with coconut or olive oil.
In a bowl, mix together eggs, coconut milk, salt and pepper.
Add in any other ingredients mentioned below.
Divide up eggs evenly among the 12 cups, filling about 3/4 of the way full.
Bake about 20-25 minutes until eggs are set, and a toothpick comes out clean.
To remove, run a knife around the edge. Eggs should pop out easily!
Recipe #1 - Pizza Cup
Cold pizza is a popular breakfast (especially in college), so let's take those flavors and throw in some eggs and make it healthier! These cups are delicious, nutritious, AND easy to make. Delizioso!
1/2 t dried oregano
1 t dried garlic powder
1/4 t dried basil
1 cup mushrooms
1/4 cup black olives
12 cherry tomatoes, quartered
Mix together spices, add to egg mixture.
In a pan, cook the mushrooms about 8 minutes until lightly browned, and moisture is drawn out. Add black olives and stir to combine. Remove from heat.
Divide the mushrooms and olives evenly among muffin cups. Pour in eggs, and cook for 20-25 minutes.
When eggs are almost done, add one tomato to each cup (cut into quarters). Allow tomatoes to cook for about 2 minutes.
* Don't like black olives or mushrooms? Just substitute your favorite pizza toppings!
Recipe #2 - Mediterranean Cup
Not only is this egg cup delicious, but it has Mediterranean flavors that will transport you to beautiful Greece. I love using spinach as a healthy base for the other varieties as well- feel free to mix and match flavors!
1 T Olive Oil
2 cups Spinach, roughly chopped
4 tablespoons Kalamata Olives, chopped
4 tablespoons sundried tomatoes
In a pan, saute spinach in olive oil until wilted.
Add spinach to egg mixture and stir to combine.
Divide mixture evenly among muffin cups.
Top with chopped olives and tomatoes.
Bake for 20-25 minutes
* This would also be great with some proscuitto!
Recipe #3 - American Diner Cup
I love going to diners for a delicious breakfast, but it's not exactly healthy. This gives you the same flavors minus all of the grease and expensive bill! If you want to make this even healthier, you can substitute turkey sausage or small pieces of turkey bacon!
1 cup hash browns
1 T olive oil
3/4 cup sausage
In a pan, cook the hash browns in olive oil, stirring occasionally, until potatoes start to brown, about 10 minutes.
Press potatoes into bottoms of muffin tin cups (about one heaping tablespoon for each cup)
In the same pan, cook crumbled sausage until browned.
Separate sausage into cups on top of potatoes.
Pour in eggs, and cook for 20-25 minutes.
* You can also use tater tots as the base of the egg cup if you're not on Whole30!
Recipe #4 - BOT Cup
Who doesn't love bacon in the morning? These little bacon cups are so savory and delicious, topped with fresh and bright tomatoes. Did you know that the BLT was voted favourite sandwich in the U.K.?
12 slices of bacon
1 small onion, chopped
1 can diced tomatoes, drained
Cook bacon for about 2-3 minutes on each side, making sure it doesn't get too crisp or crunchy. Remove from pan and drain on paper towels.
In the same pan, cook onion in bacon fat. Remove from pan and drain on paper towels.
Take one slice of bacon, and wrap around the inside of a muffin cup. Repeat with the rest of the bacon.
Add onion to egg mixture, mix, and divide evenly among muffin cups.
Cook for 20-25 minutes. Remove from oven, and add a scoop of diced tomatoes to each cup.
* Whole30 compliant bacon can be hard to find, so feel free to substitute prosciutto. A "POT cup" doesn't sound quite as good though!
What do you like to add to egg cups?
Do you have any quick and easy breakfast tips?
linking up with: Delicious Dish Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday , Thinking out Loud Thursday, FoodFriDIY, Foodie Friday, and the Weekend Potluck.