Egg Cups {PALEO}

Egg cups.  Have you tried them? Apparently, I was living in a cave because I am just getting around to making my own.  There are lots types of egg cups all over the internet; simple, fancy, loaded with veggies, plain, scrambled, with bacon, without bacon, and on and on.  To be honest, I have known about egg cups for awhile, but thought there was no way they were worth all the hype.  Even Martha Stewart has boarded the egg cup train! But, I’m happy to say I was wrong.  Egg cups are worth the attention and have become my go-to breakfast.  They are portable, convenient and you can make a batch over the weekend and have breakfasts for most of the next week.  Here are some of my egg cups of late:

Whole eggs, black forest ham, salt and pepper.

And this, made with these scones…

These guys are packed with green onion, red pepper, salt and pepper and of course bacon.

Egg Cups {PALEO}

  • Servings: makes 12 egg cups
  • Difficulty: easy
  • Print

Ingredients

  • eggs
  • bacon, ham, Canadian bacon, etc.
  • examples of fillings: fresh thyme, green onions, spinach, kale, peppers, onions, mushrooms, tomatoes

Directions:

  1. Preheat oven to 400 F.  Grease your muffin tin.  Some people will say “lightly grease your muffin tin.”  I’m here to tell you lightly isn’t going to cut it, you’d think with all that bacon or ham goodness going on you wouldn’t need a lot of extra fat, but you do.  Trust me.
  2. Line the well greased muffin tins with your meat.  You may need to trim your bacon or ham to fit.  I usually use bacon and first cut it to the correct length, then trim the top of the bacon to the proper height.  It sounds complicated but isn’t.  If you are using deli ham that’s of the thinly sliced variety, just stuff it into your tin and use your fingers to make a space for your eggs.
  3. If you’re scrambling your eggs, now is the time to do so.  Add any fillings to your scramble mess and gently pour into the muffin tin.  If your not scrambling your eggs, carefully break one egg at a time into the muffin tin.
  4. Bake at 400 F for 15 to 20 minutes depending on how you like your eggs.  If you are using whole eggs and like the yoke to be runny less time is best.  For scrambled eggs, more time is fine.
  5. Pop out of the oven (and hopefully out of the muffin tin, did you remember, well greased!) and enjoy!

Notes:

Some suggest pre-cooking the bacon for about five minutes prior to filling with eggs, I’ve tired this and didn’t notice a difference.

These re-heat well.  Cover with a damp paper towel and microwave for 30-45 seconds.

You don’t have to use any meat, just grease your muffin tin.

For scrambled egg cups, I have found that you don’t need one egg per cup.  I use 9-10 eggs total for 12 egg cups.  If you’ve added lots of veggies to your cups you won’t need as many eggs.  Fill the cups about three-quarters full for best results, or maybe a little less.

Have fun with these and let me know what you come up with!

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3 thoughts on “Egg Cups {PALEO}

  1. Pingback: My Favorite Things: Silicone Muffin Pan | fcubed

  2. Pingback: Coconut Milk Baked Chicken {PALEO} | fcubed

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