Denver Egg Cups
This fun take on the Denver omelet combines ham, peppers, and onions for a classic breakfast taste, jazzed up with chives and shallots for those looking for a bit more flavor!
The secret to meal prep! I fell upon the idea to use my muffin tin quite a few years ago when living alone. It’s perfect for smaller portion sizes, keeping things standing upright, and often creating way fewer dishes. As time went on, this became one of my most used kitchen items, and I’ve expanded what I cook in these to many meals, desserts or appetizers! One creation I make almost weekly is these egg cups. Vary the ingredients to what you have available, but put a little grease in the tin, sauté down ingredients, cheese, add fresh eggs, and it would be tough to get much easier than this! Another added bonus, if I’m going through the effort of turning on the oven, I’ll make the whole tray worth of cups, and freeze two per serving in plastic bags. These make the perfect lazy breakfast, or mid-morning snack at work!
Greens for breakfast?! Hear me out. I know a salad is not exactly what you crave next to your orange juice. BUT, naturally, breakfast foods lack a bit of the crunch or freshness, shy of a fruit side. Not just any green, but if you pick tender micro greens, or in this case watercress, it adds a bit of a freshness and complements the soft, warm egg and makes the plate more of a meal without becoming overpowering. Also a great way to add more nutrition to your morning routine!
*If you are with me on the breakfast salad idea, a game changer was citrus infused olive oil. If you find this, worth the splurge. If not, a squeeze of lemon with olive oil is a great fresh taste, perfect with that Earl Grey!
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Denver Egg Cups
Equipment
- Kitchen knife
- Mixing bowl
- Whisk
- Muffing Tin
- Skillet
Ingredients
- 8 large Eggs
- 1/2 cup Heavy Whipping Cream
- 1 tsp Italian Seasoning
- Salt and Pepper
- 1 cup Diced Ham
- 1/2 cup Diced Bell Peppers
- 1/4 cup Chopped Yellow Onion
- 2/3 cup Cheddar Cheese
- 1 clove Garlic
- 1 tsp Finely Chopped Chives (optional)
- 1 tbsp Chopped Shallot (optional)
- 1 tbsp Olive Oil
- Cooking Spray for Muffin Tin
Instructions
- Preheat oven to 350.
- In a skillet, warm olive oil, and add diced onion and peppers. When starting to get tender, add minced garlic and ham (and shallots if using). Sauté until fragrant. Turn off heat.
- Spray muffin tin with oil and add a portion of the sautéed mixture to each cup. Add about half of the cheddar over the mixture.
- In mixing bowl, crack eggs and add heavy cream, Italian seasoning, salt and pepper (chives if using). Whisk well until bubbles start to show. Pour equally over each muffin tin. There should be enough liquid to cover the ingredients but not fill to the top. If more liquid is needed, add an additional egg and either splash of water or cream.
- Top with remaining cheddar cheese and bake until cups have risen and are cooked through when tested with a toothpick-between 20-30 minutes depending on oven.
- Remove from oven, allow to cool for a few minutes, and using a knife to swirl around the sides, remove and serve over a bed of baby greens, with fresh fruit and toast, or breakfast potatoes-enjoy!*This is a recipe I make almost weekly for meal prep. Once you remove the eggs from the muffin tin, place two in a plastic zip bag and put in the freezer. Remove the night before to thaw and enjoy for breakfast, or great packed for lunch!
