Egg Cups to Go

My special friend, Kelly from California, has spent the last few days with me. Last night for dinner, I made breakfast. Where was Kelly during our breakfast/dinner? Asleep, of course! She is a nurse and works odd hours. Sleep is something she gets whenever and wherever she feels the need. The need was yesterday afternoon and right on through the evening hours.

When she woke up this morning at 3:30 am, she was hungry. She found her way to the kitchen and to the leftover Egg Cups to Go that I had made last night. After eating them she asked (no, not at 3:30 but when I awoke several hours later) for the recipe. I told her I’d post about it so she could save it on her Pinterest recipe board.

So, Kelly…this is for you:

Egg Cups to Go

These are great when made fresh or make them to have on the go. Just store in ziplock snack baggies and they are perfect to grab when running behind to work or school and need a quick protein breakfast. They are simple and easy and can be made with a variety of options.

To make 10 egg cups you will need:

~ 6 eggs
~ 1/4 bell pepper, chopped finely
~ 1 slice of onion, chopped finely
~ 1/2 roma tomato, chopped finely
~ grated cheese (choose your amount)
~ 4 links of fully cooked turkey sausage (no need to heat prior) or bacon or whatever else you want in your cups.
~ a little bit of milk to add some fluff, but not too much or it will be watery
~ salt and pepper, garlic, etc. to taste

Spray a muffin tin with cooking spray (I prefer butter flavored) and preheat oven to 350•. Combine all ingredients and spoon to fill each muffin cup approximately 3/4 of the way full. Bake for 15-20 minutes until eggs are cooked and firm. Loosen and pop out. Eat warm or once cooled, place in baggies and store in fridge for later. Heat in microwave or toaster oven to have a warm, quick breakfast on the go.

These are so very yummy and can be made with any combination of ingredients you like – just think of your favorite omelet ingredients. Another thing that can be done is to take some all natural sliced turkey lunchmeat, put in the cup and form to take the shape of the cup. Then spoon your egg mixture on top. You can put the grated cheese on top instead of mixing inside. Just use your imagination and have fun.

These are the ones I made last night. After putting this post together, I think I’m going to have to make more for breakfast this week so we can have Egg Cups to Go. Enjoy!

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