Mini Egg Cups
I just love recipes that can get the whole family involved. Plus, having the hubby, kids etc helping out in the kitchen can not only make cooking fun, but when the kids/grandkids participate, they're much more likely to eat it without complaint. Now doesn't that sound awesome?
This recipe I like to call "egg cups with all the leftovers that need to be eaten" but that's a long title so we just call them "Egg Cups." The great thing about this is that you use a muffin time to bake them. Not only does that help keep portion sizes in check, but it also means that you can make a variety of cups sure to please everyone. This means the ingredient list is fairly short; 6 eggs, a variety of cheese, veggies, meats, your imagination and creativity is all that is needed.
Here is what I started with; 6 eggs, chopped mushrooms, bay shrimp, red onion, green chile's, cheddar cheese, a white tea infused cheese, goat cheese and chopped roma tomatoes.Check out these yummy and colorful cups! Baked to perfection and ready to eat. I served them with sliced bananas with a cinnamon sprinkling on top. With all the veggies, protein and the fruit, this is a healthy and delicious breakfast.
|Cut in half to show the couscous "floor"|