So, I came up with egg cups. They are easy to make, easy to freeze and easy to warm up. These are so customizable that you can really add whatever you want because I know some people don’t like mushrooms.
During the current times of being locked in our homes 24/7 many of us with tiny humans who demand to eat as soon as their feet hit the floor this is something that would be perfect to make for them or even for yourself especially if you are trying to work from home with these tiny humans and do not have much time to feed yourself.
Ingredients:
· 12 eggs
· 1 lb of breakfast sausage
· 1 cup of chopped mushrooms
· 2 handfuls of spinach
· 1 cup of shredded cheese
· 1 tsp oregano
· 1 tsp garlic powder
· salt and pepper to taste
· Optional tater tots
Directions:
1.) Pre-heat oven to 425 and line your muffin pan with silicone liners. If you do it without liners they stick quite a lot even if you use spray. I have not tried paper because we don’t own any! If you are using tater tots (my husband’s request) put two or three tots in the bottom of the liners and pop in the oven for about 10 minutes to get them softened up.
2.) In a skillet, brown the sausage about 8-10 minutes. When finished drain off all the grease and set aside.
3.) In a large mixing bowl crack the eggs and whisk. Then add the mushrooms, spinach, cheese and spices. Mix together and then add in the sausage.
5.) Bake in your pre heated oven for 13-15 minutes. You will know they are done when you lightly push on the top of the egg cup and no liquid appears.
6.) Let cool in muffin pan for about 5 minutes and then remove to finish cooling on a wire rack. Once they are completely cool, I store them 2 per snack size baggie and place in the freezer. We set them out the night before in the refrigerator to thaw and then the next morning warm them up in the microwave on half heat for 1 minute.
