Muffin Tin Egg Cups Are For Everyone!
These tasty and easy to make individual egg cups are wonderful for brunches. You can easily make one or two dozen and have them ready all at the same time so everyone can eat at once. This helps so much when you are preparing for a larger group. Plus its not even too hard to have a couple of varieties on the table, just change the meat, the vegetables or the cheeses. They still cook in the same amount of time.
I guess most of us have been aware of the “muffin tin movement” especially for large parties or events, but I recently was introduced to singles who love the freedom that muffin tin baking allows them. You see, you don’t have to make dozens of muffin tin egg cups–you can just make six if you want. This means that a single person can take advantage of cooking once and having several meals ready! And while it can often be difficult to cut down a recipe, these muffin tin egg cup recipes are already written for the smaller baker! If you still want more they are easily doubled. The best of both worlds.
Here are just a couple of notes that help with successful muffin tin egg cups. First, be sure the meats and most vegetables used are cooked and drained (bacon and sausage). The muffins bake in no time once assembled so you must prepare to have good results. The egg mix requires a half cup of Baking Free gluten-free all purpose flour just like an omelet. This gives the eggs some stability. They also require about the same amount of Positively Free Instant Oats which give the egg cups some density. Once the cups are assembled, be sure to stir them so a bit of the egg mixture reaches the bottom and you will have a nice muffin shape once they are baked. Sprinkle with shredded cheese and bake.
This is a fun recipe and you should make it your own. It is also so easy that it is a good way to start learning how to cook. Give them a try and enjoy!
- ½ cup Baking Free gluten-free all purpose flour
- ½ cup Positively Free Instant Oats
- 8oz bulk pork sausage (cooked and drained)
- 1 Roma tomato (seeded and chopped)
- ½ cup broccoli (diced and steamed)
- ½ cup milk
- 5 large eggs
- pinch salt and pepper
- Preheat oven to 350 degrees F. Spray 6 cup muffin tin with baking spray.
- Put some cooked sausage in bottom of the muffin tins. Add diced tomato and steamed broccoli pieces to the muffin tins.
- Mix together the flour, oats and seasonings. Beat eggs slightly and add milk. Stir liquid into the dry ingredients completely. Slowly pour batter over the filling in the muffin tins. Stir with a fork to allow liquid to seep down to the bottom of the tin.
- Bake at 350 degrees F for about 20 minutes or until golden brown. Cool 5 minutes and remove from pan. Serve warm. This recipe can be doubled.