Make Ahead Egg Cups
Ok peeps, I love eggs… like a lot!!!! My breakfast is always some eggs with toast…always! I try to be careful with what I eat and these little egg cups are saviours when I get hungry but it’s not lunch or dinner time yet. Very quick to make and endless combinations. You can make them with bacon, ham, broccoli, shredded zucchini, etc. Very good for a brunch or special occasion too!
Ingredients
- 12 Eggs
- 1 Tomato (Chopped)
- 1/3 cup Mushrooms (Chopped)
- 40 g Shredded Cheese
- Oil for greasing
Instructions
- Preheat the oven to 350°F. Oil a muffin tray.
- Crack an egg in each muffin case, add a little bit of tomatoes, mushrooms and cheese. Salt and pepper to taste.
- Bake for 17-20 minutes. Remove from the oven and serve hot.
- They could be saved in the fridge for up to 4 days.