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Egg Tuesday – Egg Muffin Cups

September 28, 2010

There is nothing tastier and simpler than using your cold pantry combined with the incredible egg to make a perfect breakfast (video below).

Yield: 6 muffin size egg cups

Prep: 10 minutes

Inactive cook time: 15 minutes

Time spent to pleasure ratio: incredible!

4 large eggs

4 Tb water

Pinch salt

¼ C roasted chopped bell pepper or chile of your choice

¼ C chopped tomato

¼ C cubed or grated melting cheese of your choice (M. Jack)

4 slices of cooked bacon

Pinch of cilantro

Avocado and cilantro to garnish

Set oven to 350

Whisk the eggs, salt and water together in a bowl.

Add the remaining ingredients.

Grease a non-stick muffin pan with butter or cooking spray.

Divide the mixture evenly between the cups.

Bake for 12-14 minutes or until set but still moist (remember, there will be some carry-over cooking time even after you remove them from the oven).

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

4 Comments leave one →
  1. September 28, 2010 8:08 am

    Cool point about how the texture of a food can play such a big role. It’s amazing how many faux foods can be created by concentrating on right texture and right spices.

    • Jeffrey Saad permalink*
      September 28, 2010 12:27 pm

      Thank you dg 🙂

  2. September 30, 2010 10:06 am

    Wow-another great recipe for eggs! I’m so excited to try the pan quiche. We’re having it tonight after I get home from class. It’s going to be perfect for a busy night. Thanks again and it was so great to meet you.

    • Jeffrey Saad permalink*
      September 30, 2010 10:21 am

      Thank you! Enjoy and keep in touch! Best, Jeffrey 🙂

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