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BAKED EGG CUPS
Little egg cups are quick, easy, tasty, and your ingredient options are only limited by your imagination - and what's in your fridge! What could be better?
Make several pans at once if you have a large family, or if you'd like to add different ingredients to some, so you will have a choice of flavors during the week.
I like to make them on Sunday to heat up and eat during the work week. You can also eat them room temperature on your way out the door, if you take them out of the fridge before you hop into your morning shower. By the time you're ready to leave, they're ready to eat.
6 eggs (try to find eggs from pastured chickens)
6 tsp heavy cream
6 tsp chives, chopped
4 strips bacon, cooked, crumbled
6 tsp hot pepper cheese
Butter a 6 well muffin pan, very generously. To each well add 1 egg, 1 tsp each of cheese and cream, and then add remaining ingredients of personal choice. Saute some veggies like green onion, sweet red pepper, green pepper, mushrooms, etc. DON'T STIR.
Bake in a pre-heated 350 degree F oven for 10 to 15 minutes or until eggs are set to your liking.
** Try putting one of these on top of a warmed English Muffin or a hunk of toasted French bread, if you have the time. Melt a little butter on top of the eggs and then add a dash of sea salt and some ground black pepper. I take my D3 and my K just before I eat this, because all the good fats and the choline in the egg yolk help those vitamins get where they need to go in my body! Drink with a big glass of raw milk and you will feel brand new! Your body will thank you, too, for all the good EFA's and minerals you need every day.
Little egg cups are quick, easy, tasty, and your ingredient options are only limited by your imagination - and what's in your fridge! What could be better?
Make several pans at once if you have a large family, or if you'd like to add different ingredients to some, so you will have a choice of flavors during the week.
I like to make them on Sunday to heat up and eat during the work week. You can also eat them room temperature on your way out the door, if you take them out of the fridge before you hop into your morning shower. By the time you're ready to leave, they're ready to eat.
6 eggs (try to find eggs from pastured chickens)
6 tsp heavy cream
6 tsp chives, chopped
4 strips bacon, cooked, crumbled
6 tsp hot pepper cheese
Butter a 6 well muffin pan, very generously. To each well add 1 egg, 1 tsp each of cheese and cream, and then add remaining ingredients of personal choice. Saute some veggies like green onion, sweet red pepper, green pepper, mushrooms, etc. DON'T STIR.
Bake in a pre-heated 350 degree F oven for 10 to 15 minutes or until eggs are set to your liking.
** Try putting one of these on top of a warmed English Muffin or a hunk of toasted French bread, if you have the time. Melt a little butter on top of the eggs and then add a dash of sea salt and some ground black pepper. I take my D3 and my K just before I eat this, because all the good fats and the choline in the egg yolk help those vitamins get where they need to go in my body! Drink with a big glass of raw milk and you will feel brand new! Your body will thank you, too, for all the good EFA's and minerals you need every day.


Shoot for the Moon. Even if you miss, you'll land amongst the stars. - Anonymous