My fiance Mike has been the breakfast chef in our house lately. On most mornings, he crawls, I mean jumps out of bed and even before he hops in the shower, he fires up the stove and makes each of us a delicious breakfast sandwich to take to work. Execpt for the mornings I wake up at 5:30am and then I rely on frozen Good Food Made Simple breakfast burritos . I’m a sucker for a hot and tasty breakfast. This week I took over breakfast duty and decided to try something new. This recipe made breakfast for 2 for 3 days. I baked the egg cups last night. Threw them in the fridge and packed 2 for each of us for breakfast this morning. They were a great alternative to having to wake up and think about cooking. These mini egg cups are packed with protien and are a great way to keep you full till lunch time. Mike said he would definitely make these again and would be great for brunches or ski trips.
1/2 bag of fresh baby spinach. Next time I might throw in the whole bag
1 package of sliced baby portobella mushrooms
1 cup smoked cheddar cheese, shredded finely
12 pieces of hickory smoked deli ham
1/2 onion, chopped
12 eggs, cracked and beaten similar to making scrambled eggs. (You can add milk, water or cream to this mixture if you like. You can also crack each egg individually into each cup if so desired)
salt and pepper to taste
Beat eggs with a fork or whisk. Add salt and pepper to taste. You can add milk, cream or a splash of water if so desired. Heat 1-2 tbsp of oil in medium skillet. Saute chopped onions till fragrant and transulcent. Add mushrooms and saute for 3-4 minutes. Place baby spinach on top of mushroom and onion mixture. Stir together for 1-2 minutes. Just till spinach starts to wilt. Turn heat off and place skillet aside.Spray muffin tin with Pam or other greasing agent. Line all 12 cups with 1 piece of ham. Place a spoonful of mushroom/spinach/onion mixture into ham cups. Top each cup with a sprinkle of cheddar cheese. Lastly, pour in beaten egg mixture till about 3/4 filled or slightly higher. Bake in oven at 350 degrees for approx. 15-20 minutes. Oven times may vary. Eggs should not be runny. Serve immediately at your next brunch gathering. Or package them up to enjoy later. We stored ours in a large tupperwear in our fridge for easy access. To reheat-microwave on high for approx. 30 seconds. Wrap in a papertowl while microwaving if you want to reduced splatter and maintain some moisture.Approx. 120 calories per egg cup. Enjoy 2 for breakfast and be satisfied through the whole morning.