Quarantine Cooking Vol. 5

Henry’s Favorite Egg Cups

Now that Henry is eating table food, we’ve been toying around with some breakfast recipes that I can make before hand and heat up in the morning. These egg cups have been my favorite and I’ve had so much fun mixing different ingredients each time! My most recent ones used goat cheese crumbles with a strawberry balsamic glaze. Enjoy!

In a bowl, beat 8 eggs

Add some half and half or milk. Don’t ask me how much, just give it a splash or so.

Mix in whatever fixings sound good to you. I’ve used mushrooms, bacon, spinach, feta, mozzarella, goat cheese, cooked crumbled sausage. Use any combination that sounds good to you.

Grease your muffin tin.

If using sliced bacon, line your muffin cups with bacon strips. I cut my strips in half and stretch it to cover the tin.

Pour in your egg mixture. I use about 1/4-1/3 cup of the egg mixture for each of the 12 tins. The formal recipes will tell you to fill the tin 3/4 of the way but I say pish posh. Use up all of that mixture!

Bake on 375 for 20-25 min.

They are best when fresh out of the oven but you can store them for a few days in an airtight container. I like to heat them covered in a damp paper towel for 30-45 seconds when enjoying the leftovers.