Egg Breakfast Cups

Ingredients

• 5 Eggs Use 5-6, depending upon egg size and your muffin tin size
• Salt To taste
• Pepper To taste

Instructions

1. FOR THE FINAL EGG CUPS:
2. 1. Preheat oven to 350 F
3. 2. In a bowl, beat the eggs until smooth. Set aside.
4. 3. Grease your muffin tin. OR use muffin/cupcake cups/liners. The silicone ones work well - no extra oil/butter required, and they slip right out.
5. 4. For the fillings, you have two options here: either put desired fillings into the egg cups and then pour over the beaten eggs. OR mix the fillings into the beaten eggs. It may depend on your fillings as to which method you choose.
6. 5. Either pour just the beaten eggs OR the egg mixture into each muffin cup about 3/4 full (do not go all the way to the top).
7. 6. Bake for about 20 minutes for smaller muffins, 30-35 minutes for larger. Bake them until they are set.
8. FOR THE FILLINGS:
9. You can use just about anything here. Some ideas are chopped spinach, tomatoes, onions, peppers, mushrooms, broccoli, cheeses, etc.
10. MEXICAN EGG CUPS:
11. 1. Dice up red onion, peppers (bell or sweet), mushrooms.
12. 2. Saute all ingredients in a pan with a small amount of PAM until mushrooms release liquid and onions are becoming transparent.
13. 3. Season with spices like coriander, cumin, cayenne, Mexican oregano, chili powder, etc. Add salt and pepper to taste. If the blend tastes good, then it’s done!
14. 4. Let cool. In the meantime, start the recipe for the egg cups.
15. 5. Once the mixture has cooled, add it to the eggs. Add in Kernel Seasoning (if not using cheese) in Nacho Cheese and/or White Cheddar flavor. Add some Cholula or other sugar-free hot sauce (optional). Add in fresh tomato and/or cilantro (optional). Mix completely.
16. 6. Follow the egg cup recipe starting at STEP 5.
17. 7. When these are done, you can sprinkle with some fresh tomato, green onion and a little more hot sauce. Enjoy!