There is something about breakfast meal prep that makes me feel like I have my shit together. These egg cups are a huge hit with my family and make the mornings way less hectic.
First, the silicone muffin cups are where it's at! The eggs come right out as soon as they come out of the oven and I throw them into the dishwasher. You can get a pack of 24 for $7 bucks on Amazon right here.
Second, the recipe. I actually don't follow a specific one but bear with me. I make 24 egg cups at a time which takes a dozen eggs. I crack them all into a bowl, whip them up and add Ranchers Steak Rub, because hello! It's the bomb! You can order your own right through the Wildtree website.
I generally line the cups with prosciutto so that it acts like it's own cup once they are taken out of the silicone.
Next, I add in chopped up veggies. I love to chop up spinach, onions, peppers or whatever other goodies that I have in my fridge at the moment. For these, I used red onion, yellow peppers and some leftover roasted sweet potatoes that I had diced up. You can also add in crumbled bacon, sausage or ham. You do you, boo!
Once I have the vegetables and meat in, I pour 1/4 C of the whipped eggs into the cups.
I don't eat dairy but you could add shredded cheese on top which would be delicious.
Bake at 350* for 30 minutes and BAM, they are done. I remove them from the silicone and freeze them in bags, with 2-3 eggs in each bag. You can throw them into the microwave for about 3-4 minutes right in the bag when you are ready to eat them.