Egg cups are great for a make-ahead breakfast and good to throw in lunches too! I like to make a couple batches of them to have throughout the week, and they also freeze well. Plus, they can be made paleo, vegetarian, keto, whole30...whatever floats your boat! My requirements are just healthy and delicious!
Start with a base of:
*6 eggs and 1/2 cup liquid (coconut milk, cream, or milk of choice).
From there, you can choose to add different meats, veggies, cheeses, spices, etc.
For these, I added:
•6 slices of cooked bacon
•1 diced onion (sautéed)
•1/2 cup chopped cherry tomatoes
•1 cup arugula
•1/2 tsp salt
•1/4 tsp garlic powder
•1/4 tsp onion powder
•1/4 tsp nutmeg
Combine all ingredients. Grease muffin tins and put 1/4 cup mixture into each. Bake at 375 for 20-25 minutes. Makes approx. 9 muffins.