Eggs have to be the most versatile food in the world. This recipe for egg cups is so easy yet so tasty. What is interesting about this preparation for the eggs is that they can be eaten right out of the oven or put in the fridge and eaten the next day. These eggs are put in a baking tray and baked in the oven. I made these eggs 2 ways – one fully scrambled, and two, not stirred at all. The subtle difference of scrambled versus not stirred at all creates a really different texture and consistency in the baked eggs. The not stirred eggs become quite dense. The scrambled eggs, when baked, become quite light and fluffy.
- 8 eggs
- 1/4 cup of milk
- 1/2 shredded cheddar cheese
- salt & pepper to taste
In a bowl, take 5 of the eggs and crack into a bowl. Add the milk and scramble. Pour these eggs into equal parts into a sprayed baking tray. Take the last 3 eggs and crack directly into the baking tray.
Take little parts of the shredded cheese and put equal amounts into each egg cup. Stir the scrambled egg cups well and stir the not stirred egg cups very gently. You do not want the yolks to break. Place in a 325 degree oven for 12 – 15 minutes. You want them to fully set.
Half way through the cooking process, you can top each egg cup with a little more cheese if you like.
Serve and enjoy!