I’m obsessed with making these tasty little Breakfast Cup treats! As well as being simple and quick to make, these cups are also versatile! Because they’re made in a muffin tin, each cup can be tailored to what each person likes to eat. This is especially great if you have kids who only want eggs & cheese, or one who hates tomatoes…or if you’re like me you can load yours up with goodies like spinach and mushrooms and they’re only 75 calories each. DELICIOUS !!!!
This weekend do yourself a favor, slow down, make these scrumptious Breakfast Cups and enjoy them with a nice cup of coffee or tea then breath in the air and be thankful that your right where you are… that’s exactly what I’ll being doing after a very stressful but spiritual connected next level week! As the saying goes…I’m thankful for my struggle because without it I wouldn’t have stumbled across my strength! Aw, so true…
Have a restful weekend…
Ali in the Valley
This recipe makes approximately 6-8 cups. Basically, it’s one egg per person. Although, I will say, you are going to want 2 cups per adult, at least. They’re that good.
Ingredients
- 1 package of Canadian bacon or pancetta
- 6 eggs
- 1 tbsp milk
- ½ cup grated cheddar cheese
- 2 green onions
- Optional Ingredients:
- chopped tomatoes
- chopped mushrooms
- chopped swiss chard or spinach
- chopped bell pepper
- chopped cooked bacon
Directions
- Set your oven to 350 degrees. Spray the muffin tin cups with non-stick cooking spray. Line each with a slice of Canadian bacon or ham. In a bowl whisk together the eggs, milk, and cheese. Then add and stir in the onions and what ever other additions you would like in your cups, to the egg mixture. Have fun with this part and make different ones for everyone! Pour the egg mixture evenly between the 6-8 cups you are making. The egg mixture should be just below the top of the muffin tin.
- Bake for 25-35 minutes. It may take longer depending on how many optional ingredients you have added.
