While I don't really remember, that first experience must have been a success because I have since widened my breakfast horizons to include eggs of all types. On this blog you'll find stratas, quiche, and even eggs baked into potatoes! And now I can also add these scrambled egg cups to the list. I discovered this perfect little recipe when my friend Paige baked up a batch for a group of us who helped her and her boyfriend move a few weeks ago. I loved how cute they were and was eager to try them at home.
These would be perfect for a party, as they could be made ahead of time and reheated. Additionally, they're easy to throw together and can be modified to suit your desires. I just threw a bunch of stuff I found in my fridge in the bowl for this batch, but I will definitely be making tons of variations to this basic recipe. I envision a Southwest style with black beans and topped with avocado, or maybe a Greek version with feta, olives, and roasted red peppers. Stay tuned for those recipes sometime :) Help me out, what other versions should we try?
P.S. Be sure to spray the muffin cups A LOT with cooking spray, unless you want to fight with your husband about who has to scrape all the caked-on egg pieces off of the muffin tin. Not that I would know anything about that...
inspired by fANNEtastic food
-1/4 cup milk
-1/4 cup mozzarella cheese
-1 cup chopped fresh spinach
-1/4 cup chopped grape tomatoes
-1/4 cup chopped zucchini
-2 green onions, chopped
-1/4 lb spicy sausage, browned
-salt & pepper
1. Preheat oven to 350F. Liberally spray a muffin tin with cooking spray.
2. Break eggs into a large bowl. Whisk in milk with eggs. Stir in remaining ingredients and season with salt and pepper.
3. Using a 1/4 cup measure cup, divide egg batter evenly between muffin cups. Bake for 25-30 minutes, until center is cooked.
4. Allow to cool for 5 minutes. Run a knife around the edge of each cup before popping out of tin with a knife or fork.