Egg cups have become the second breakfast regular in our house. They are quick and easy, packed with protein, and super versatile. I suppose the fancy name for these would be a crustless quiche or frittata, but here in the south they are just good old egg cups. Lately, I can't seem to get enough of southwest inspired dishes. That and my need for a super quick Sunday meal prep is where this recipe came about. Less than 5 min prep time on this dish makes it a winner in my book!
Ingredients:
12 eggs
1 cup shredded pepper jack cheese
1/4 cup salsa
1/8 cup sour cream
1/4 tsp salt
Recipe:
Preheat oven to 350 degrees.
Beat all ingredients until combined.
Line cupcake tins with parchment cups.
Divide cheese evenly between cups.
Divide egg mixture evenly between cups (about 1/3 cup in each tin).
Bake at 350 for 20 minutes.
Enjoy!
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