If you have visited my blog before you likely know my love for breakfast. I mean I did a whole series on the subject for goodness sake!
I am always trying to find new ways to bring happiness through to my morning (aka creating new breakfast recipes). This one came to me last weekend! It is super easy – and great to make for a group of people. With Thanksgiving happening this weekend I thought it would be a perfect time to share this recipe.
Ingredients for breakfast egg cups
The great thing about this recipe is that you can really be flexible with the ingredients. In fact its kinda like a ‘kitchen sink’ recipe where you can throw whatever is in your fridge in it. That’s what happened with this version anyways. The point is don’t feel limited to the ingredients listed here – I’ll list some alternative ingredients at the end of the post for you!
As I was saying, here is what you need:
enough eggs to serve the number of people eating ( or more if people want 2!)
green onion for garnish
1/2 white onion diced
calabrese salami (optional)
1/2 cup shredded marble cheese
butter or pam to grease the tray
How to make breakfast egg cups
Preheat oven to 375. Then prepare the ingredients. Sauté the white onion in a little bit of olive oil until translucent. Dice the green onion. Slice the salami into small pieces.
Grease the muffin tray using butter or pam or even olive oil. Then you literally crack an egg into each muffin cup. Sprinkle the sautéed onions and salami into each cup – portion it out so you have a little bit for each cup.
Once the oven is ready, pop the tray in and cook for 15 minutes. Remove from oven sprinkle with cheese and place it back in the oven for another 5 minutes. You can add more time if you don’t like a runny yolk. Or decrease the time if you like it yolky. It is great either way!
Once they are cooked, serve on a tray and garnish with green onion.
Other ingredients to include in your egg cups:
sun dried tomato
Find other Thanksgiving recipes that don’t involve Turkey here: