As big breakfast people, my parents make these all the time. They take about 20 minutes, tops, and are good for almost a week's worth of breakfast (depending on how hungry you are in the morning). I'm a huge proponent of eating breakfast (with a giant mug of black coffee, yum) right after you wake up-- let's get that metabolism going! I also wake up hungry, so the easier, the better!
Having not had the chance to make these with my parents, I'm not sure where they got the original recipe, but they just kind of throw in whatever they have in the fridge at the time.
To get a basic idea of the recipe "groundwork", I took a look at this recipe, but used what I had handy!
Having not had the chance to make these with my parents, I'm not sure where they got the original recipe, but they just kind of throw in whatever they have in the fridge at the time.
To get a basic idea of the recipe "groundwork", I took a look at this recipe, but used what I had handy!
Ingredients (please use whatever you'd like, the only important part is the eggs!)
12 large eggs
1/4 cup roasted red bell peppers, diced
2 green onions (green parts only), finely chopped
1/2 cup shredded chicken, finely chopped
2-3tbsp goat cheese
Step 1. Preheat your oven to 375F, and crack your eggs into a large bowl. Whisk until well beaten (but not frothy). I used my stand mixer because I'm lazy.
12 large eggs
1/4 cup roasted red bell peppers, diced
2 green onions (green parts only), finely chopped
1/2 cup shredded chicken, finely chopped
2-3tbsp goat cheese
Step 1. Preheat your oven to 375F, and crack your eggs into a large bowl. Whisk until well beaten (but not frothy). I used my stand mixer because I'm lazy.
Step 2. Prep your ingredients-- you want enough for even distribution throughout the egg mixture, but not so much that the cups will fall apart.
Step 3. Stir in your ingredients.
Step 4. Oil a muffin tin (or mini muffin tin, whatever floats your boat), or prep some silicone baking cups (by prep, I mean set out in rows on a cookie sheet).
I love these darn things-- they let you bake up small portions without the need for oil or grease-and-flour, and when you're done, they flex to let you pop your creations out easily. You can get the silicone baking set I use here, or individual cups here. (Amazon should really be paying me, given how much I purchase/ link to their products...)
I love these darn things-- they let you bake up small portions without the need for oil or grease-and-flour, and when you're done, they flex to let you pop your creations out easily. You can get the silicone baking set I use here, or individual cups here. (Amazon should really be paying me, given how much I purchase/ link to their products...)
Then, you can fill them most of the way, since they shouldn't fluff up too much during baking.
Step 5. Bake at 375F for 10-15 minutes, depending on your oven and the size of your baking pan, until the cups are cooked through (if they don't jiggle in the middle, you should be good to go.) Looking good!
I always like to cut them in half just to make sure!
They're great with a little ketchup and reheat very well (30-40 seconds in the microwave should do it).
Now, go enjoy this delicious way to get your protein in the morning. Thanks for reading!
- Kaitlin
Now, go enjoy this delicious way to get your protein in the morning. Thanks for reading!
- Kaitlin
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