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Easy Egg Cups 3 Ways 



8 – 10 large eggs

1/3 cup milk 

1 tsp Aromat Naturally Tasty


Serving suggestion 1 (makes 4 cups)


1/2 cup baby spinach

½ cup cherry tomatoes

½ cup feta, chunks


Serving suggestion 2 (makes 4 cups)


1/2 cup mushroom, sliced

1 red pepper


Serving suggestion 3 (makes 4 cups)


2 slices of sandwich ham

1/2 cup cheese, grated


Makes 12 egg cups




1. Preheat the oven to 170°C and grease a normal 12-hole muffin tin.


2. In a large bowl, whisk together the eggs and milk.


3. Season with Aromat Naturally Tasty.


4. Set aside while the other ingredients are being prepared.


Serving suggestion 1:


1. Chop the baby spinach into fine pieces and halve the cherry tomatoes.


2. Divide these ingredients equally into one row of a muffin tin and top with some feta chunks.


Serving suggestion 2:


1. Chop the mushrooms and the red pepper into small pieces.


2. Divide these ingredients equally into one row of a muffin tin.


Serving suggestion 3:


1. Cut the ham into smaller squares. 


2. Divide the ham and cheese equally into one row of a muffin tin.


To finish:


1. Pour the egg mixture over the fillings, filling each muffin tin hole ¾ full. 


2. Bake for 20 – 25 minutes until the egg is set. Allow to cool in the tin for 5 minutes before removing to cool on a wire rack for 10 – 15 minutes. 


3. Place into an airtight container. Store in the fridge for up to five days. 


4. Microwave for 10 – 15 seconds, sprinkle with a dash of Aromat Naturally Tasty and serve as breakfast with a glass of fresh orange juice. ENJOY!!

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