Breakfast of Champions Series
I’ve been doing egg cups for years. The recipe below is simply a suggestion; you can put anything in the fridge in the egg cups. I’ve been known to use wild rice, scallion,turkey, and even sweet corn. If you’re feeling frisky, you can use Sabra guacamole single-serving cups as a topper to get that avocado good fat in there as well.
Ingredients
10 eggs
1 – 1 1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried mustard or Dijon Mustard ( optional)
2/3 cup grated cheddar cheese plus more for topping (feta is magic, but no need to add salt)
3/4 cup chopped ham or prosciutto
Directions
Pre-heat oven to 400 F and grease the muffin tins with a non-stick cooking spray.
Whisk eggs and seasonings.
Divide evenly among muffin cups (about 1/2 – 2/3 cups full) and sprinkle with toppings.
Bake for 12-15 minutes.
Once cooled, you can store them in resealable bags or glass containers.
