Hello and happy week to you! I have a super easy recipe tutorial for you today that I just know you are going to love, especially if you are an egg lover. The recipe is versatile to fit what ingredients you have available and you can make a lot or a little at a time – so it’s fully customizable too.
First up, you’re going to get your muffin tin prepped. A little cooking spray or a quick rub down with oil does help for this recipe, so be sure to do that. Next, you’re going to fill each muffin cup (as many muffin areas as you’d like) with a slice of deli meat. In my picture below you can see that I used half ham and half turkey for mine. After you get those pressed in gently, you’re going to scoop in your fillings. For half of the egg cups I used a scoop of cottage cheese and for the other half I used leftover spaghetti squash topped with some shredded cheddar cheese. Finally, you’ll crack an egg right into each muffin and then crack salt and pepper over top.
You can even make these with just liquid egg whites if you’re used to buying a carton of them and using them throughout the week. I’m telling you, this is such a customizable breakfast that is great to make a bunch at the beginning of the week and then heat up before you run out of the house each morning. You can easily load this up with veggies too – you’ll just want to give those a quick sautee before scooping them into the bottom of the cup.
Bake these at 350 degrees for 10-15 minutes, depending on how well done you like the yolk in your egg – I personally enjoy them to be a little runny but if you need to eat them in the car, you’ll want to cook it a bit longer! I can’t wait to see what other combinations you come up with when you make these!