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Eggs have to be the most versatile food in the world. Â This recipe for egg cups is so easy yet so tasty. Â 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. Â These eggs are put in a baking tray and baked in the oven. Â I made these eggs 2 ways – one fully scrambled, and two, not stirred at all. Â The subtle difference of scrambled versus not stirred at all creates a really different texture and consistency in the baked eggs. Â The not stirred eggs become quite dense. Â The scrambled eggs, when baked, become quite light and fluffy.
Ingredients:
- 8 eggs
- 1/4 cup of milk
- 1/2 shredded cheddar cheese
- salt & pepper to taste
Directions:
In a bowl, take 5 of the eggs and crack into a bowl. Â Add the milk and scramble. Â Pour these eggs into equal parts into a sprayed baking tray. Â 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. Â Stir the scrambled egg cups well and stir the not stirred egg cups very gently. Â You do not want the yolks to break. Â Place in a 325 degree oven for 12 – 15 minutes. Â 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!
I love making these can you use liquid egg substitute
They are so simple. The egg substitute certainly makes them healthier and you still get to enjoy them.
Hallo,
This is the first time I am reading your blog.
I don’t understand the recipe:
This sound like 5 Eggs Cups. The extra 3 eggs are just eggs alone ? Do you put them on top the other eggs ?
I don’t understand the reason why cook 3 extra eggs without cheese ?
Thanks for the explanation…..
Mira
Sorry if I was not clear. What I did was make 5 of the egg cups with eggs that I had scrambled. The other 3 I just dropped the egg right into the muffin tin without scrambling. This latter method gives you a baked egg. Thanks for stopping by and I hope that makes sense.
I love the idea that I could make these and take one the next day to work for a tasty and healthy breakfast, Peter! Great idea!
Lot’s of people do make these ahead of time like you suggested. I have friends that make them on Sunday and then bring them to work all the next week.