Easy Egg Cups 3 Ways 

Ingredients:

 

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

 

Method:

 

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!!