Egg Cups
Packed with flavour and nutrients these egg cups are super easy to make, incredibly versatile, and a great way to use up bits of ingredients.
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Ingredients
- 1 Tbsp Olive Oil
- 1 Cup Sweet Bell Peppers Chopped
- ½ Medium yellow onion (or 1 shallot) Finely chopped
- 1 Clove of garlic Crushed
- 1 tsp Dried Italian Herb Mix or Mixed Herbs
- Salt and freshly ground Black Pepper to taste
- ½ Cup Baby tomatoes (or 1 large tomato) Chopped
- 6 Large Eggs
- ¼ Cup Milk
- ¼ Cup Fresh Basil Finely Chopped
- 2 tbsp Fresh Chives Finely Chopped
- ½ Cup Grated strong cheese I used a combination of vintage/mature cheddar and Parmesan
Instructions
- Preheat the oven to 180°C. Grease a muffin pan with non-stick cooking spray and set aside (you can use a large six hole muffin pan as I did in the picture or standard 12 hole muffin pan)
- Prepare (chop, grate, crush...) all the ingredients and set aside
- Add the olive oil to a pan and heat to medium heat. Add the onion, peppers and garlic to the pan. Sprinkle with the dried herbs and season with salt and pepper. Cook for around 3 - 4 minutes, until they just start to soften. They will cook further in the oven. Remove from the heat and stir through the chopped tomatoes
- Divide the veggies evenly between the muffin holes
- Then add the grated cheese to each
- Lastly, in a medium mixing bowl, whisk together the eggs, milk, basil and chives. Season the mixture with salt and pepper, then pour carefully over the filling
- Bake in the oven for around 20 - 30 minutes (depending on the size of your egg cups). The tops should start going slightly golden and look set, not wet on top. They will rise like souffles in the oven so you will see when they are done. Please note that they will fall once you remove them from the oven. This is normal
- Remove from the oven and serve warm or cool and refrigerate in an airtight container if using for lunches
Notes
You can use absolutely any veggies or herbs in these egg cups. Whatever you like or have available. I love using leftover bits of ingredients in these. In the above I had a quarter red pepper and three mushrooms in the fridge, some spinach that was on it's last legs and the last little pieces of a block of cheese. This dish is so versatile and a great way to use up bits of ingredients to reduce food wastage. The bonus is that nobody would ever know. The end product looks like the most delicious, intentional brunch dish that you could be proud to serve to guests.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!