Eggs (I used egg beaters)
Preheat oven to 350.
Get out a muffin pan and place parchment wrappers in pan.
Mix together ingredients you might use in an omelet or eggs in a bag
such as onions, peppers, chopped broccoli (precooked), sausage or
bacon (precooked) ham, mushrooms, shredded cheese, zucchini,
etc. Use your imagination.
Spoon mixture into cups (about 2/3 full).
Beat eggs (one per muffin cup) and pour into muffin cup leaving about
¼ inch space at the top.
Bake 25 minutes or until eggs have risen and are firm.
The only trouble I had was the egg mixture stuck to the wrapper. That might be because the wrappers I used were left from when my kids were young (they are now 41 and 37). When I do it again I think I will try spraying the wrappers with cooking spray.
These are designed to be cooked ahead and will keep for a week in the refrig. To reheat just zap for 30 seconds. They make a great and quick breakfast sandwich.
Baked Egg Cups
Chapter 57, the Florida Sun Gators
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by AGD Web Designs
July 28, 2016
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