I’ve been a bit obsessed with food in cups. You could say its due to my uber-busy life right now that I’m looking for ways to maximize my family’s food/eating/nutrition schedule while keeping it nutritious and delicious but fast and portable. Those start-of-school-bells ring early!
I first discovered a version of these egg strata cups 3 years ago at a local bakery that is no more (damn economy), that I’d drop into after dropping off my daughter for pre-school.
I was just going in for a latte, but those breakfast cups would always draw me in, flirting from the deli case, batting their baked bread, cheese, eggey-ness until I would at the last minute tell the cashier, “I’ll have one of those too.”
The best part about these cups? Making them your own. Customize them with whatever ingredients you’re craving: red peppers, mushrooms, bacon, sausage, different cheeses, different herbs. It’s your cup, it’s your choice.
Make the night before and then pop into the oven before your morning shower (yes, I do fit that into my hectic schedule) and they’ll be piping hot and ready to eat in just 20 minutes. Or bake and reheat for a minute in the microwave at the office.
- 4 eggs
- ¼ cup milk
- ½ tsp dry mustard
- ¼ cup parmesan cheese
- salt and pepper
- 2½ cups cubed bread—I used sourdough
- 1 small tomato, seeded and diced
- 1 cup (3 oz.) ham, diced
- ½ cup (1/4 lb.) fontina cheese, diced into chunks
- 2 T basil, thinly sliced
- In a bowl, whisk milk and dry mustard together until well blended. Add eggs, parmesan cheese and salt and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture. Pour egg mixture over bread mixture until eggs are evenly distributed or ⅔ full. Cover with plastic wrap and put in refrigerator overnight. In the morning, take out of fridge, preheat oven to 350 degrees and bake for 20-30 minutes until eggs are set. Let sit in pan for 5 minutes before removing to eat or save at room temperature or in fridge. They’ll keep for up to 3 days. If you don’t eat them all the first day.
And now, more on-the-go breakfast ideas from some of our favorite bloggers.
The name just doesn’t do this recipe justice. Eggs and Potatoes is just that simple but so much more. The Bite Sized Blog serves fluffy scrambled eggs straight up in baked potatoe cups? If the MacCarther Foundation calls, I’ll be sending them Jonathan and Jessica’s way. Genius!
Just grab what you have in the fridge and chuck it in. If only all recipes were so easy! But that’s why Eat My Shots Mini Smoked Salmon Quiches are a staple for Clarissa, any season, any day. A little puff pastry, a little egg, cream, add in what’s in the fridge and, wa-la! Breakfast is served.
With just 4 ingredients, Picky Palate‘s Bacon and Cheese Egg McMuffin Cups are so easy a kid could make them. I mean, what kid can resist bacon, egg and cheese. Wait, did I just call myself a kid? Jenny’s secret addition: hot sauce. And lots of it.
Egg-ey, flakey and EASY, The Village Cook’s recipe for Egg and Spinach Cups is more than enough to turn any spinach avoider into a spinach avenger. Michelle adds parmesan, mozzarella AND cream cheese for a cheesey triple whammy of breakfast on the go.
Hold the pork! Natural Noshing’s on-the-go Italian Style Baked Egg Cups eggey-custard-goodies are nestled in healthy nitrate-free turkey slices, fitting for Nora’s gluten-free and health-focused take on recipes.
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