Denver Egg Cups
A deliciously filling breakfast that's easy to make ahead, and great to freeze for meal prep!
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!