These egg cups are my life savers lately. I am really busy and I needed something to eat in the mornings that could grab and go and not leave breakfast until lunch. Well I thought of making the egg cups that I cook and leave in the fridge for the mornings that week or for the next couple of days. You can mix them up as well so you don't have the same ingredient everyday, except for the eggs. If your like me I have to rotate my food right now, well I'm trying to anyway. I used cupcake liners for this batch but next time I would just pour them into the muffin tins and grease the muffin tin.
6 eggs
1 red pepper
3 slices of bacon cooked
1/2 an onion, diced
Beat the eggs in a bowl with a fork and add the chopped onion, diced pepper and the cooked bacon pieces. Mix together and pour 3/4 full in the muffin tins. Bake at 350' for 15 min. Keep an eye on them as they might be done before the 15 min is up depending on your oven. Let them cool and store in the fridge to grab and go in the morning.
6 eggs
1 red pepper
3 slices of bacon cooked
1/2 an onion, diced
Beat the eggs in a bowl with a fork and add the chopped onion, diced pepper and the cooked bacon pieces. Mix together and pour 3/4 full in the muffin tins. Bake at 350' for 15 min. Keep an eye on them as they might be done before the 15 min is up depending on your oven. Let them cool and store in the fridge to grab and go in the morning.