Easy Breakfast Egg Cups

Easy Breakfast Egg Cups

November 5, 2017

Servings: 2 (easy to scale up)

Prep: 10 min

Cook: 20 min

Total: 30 min

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Great, easy breakfast recipe that is sure to be a hit with the whole family!

By: A Wholesome New World

Ingredients

• 2 ramekins (or 2 slots of a muffin tin)
• 3 eggs
• 1 piece of bacon
• 1 slice of onion, diced
• 1 slice of tomato, diced
• 1 mushroom, diced
• 1 slice of avocado, diced
• 1 slice of American cheese

Directions

• Step 1 Heat oven to 375 degrees. Beat 3 eggs in a small dish.
• Step 2 Chop vegetables, sauté on the stove for 2 minutes.
• Step 3 Chop bacon into small dice. Cook chopped bacon in the microwave (our Joie Piggy Bacon Tray is great for cooking healthier bacon and disposing of the fat.) Otherwise wrap the chopped bacon in a paper towel and cook for 1 minute in the microwave.
• Step 4 Spray the ramekins (or muffin tins) with nonstick cooking oil. Put the eggs and the rest of the ingredients together in the ramekins and beat them together to mix.
• Step 5 Insert the ramekins into the oven. After about 10 minutes the eggs should start to puff up and if you shake them a little, they will look less fluid and move less.
• Step 6 Add a slice of American cheese on top of each ramekin and cook for another 5-10 minutes (depending on your oven you may need a bit more, but you can insert a toothpick to make sure the eggs have cooked throughout).
• Step 7 Season after with salt and pepper, serve with a slice of toast and enjoy!

One of our favorite Sunday morning breakfast recipes that is easy, absolutely delicious, and healthy to boot is the egg ramekins. We use our Gordon Ramsay Ramekins to make a perfect, fluffy, tasty morning dish. We have made this just for us, for our family/friends when they stay over, and for brunch guests and it is a guaranteed hit. All you need is 10 minutes to prepare the ingredients and in just more than half an hour you have a restaurant quality egg dish. With our baby always underfoot in the kitchen, it’s nice to have an easy go-to breakfast staple that we know will never disappoint.

The other great element of this recipe is that you can be as creative as you want with the ingredients. We’ve tried a host of different vegetables, including peppers, leeks, asparagus, artichokes etc. Anything you’d put in an omelet is fair game!  Instead of bacon, you can do prosciutto or even breakfast sausage. Or go meatless. Just make sure you sauté the vegetables before you add them to the eggs.

Mix it up and try different cheeses too. You can see from the photo that I used the sliced American cheese but Amanda went sans-cheese. (Not pictured- Amanda added a dollop of creme fraiche on top of hers for a little extra somethin’.).  See Marc’s below:

Another note, seasoning your eggs salt and pepper is a must, but contrary to what you might think, you want to do this last.  There are different philosophies about this but adding salt before cooking will result in a chemical reaction with the eggs, causing them to dry out and change in texture; in some cases they even turn start to turn gray!  Gordon Ramsay always advises you to season your eggs last and I trust him!

Tools Featured in this Recipe:

After years of cooking and buying tons of different tools for the kitchen (some of which were great and some that broke the day we bought them) we wanted to highlight some of the best ones. These tools make cooking breakfast an ease, and so much more enjoyable. We wish someone had told us what to buy the first time around to save the money and frustration that comes with the wrong purchase.

• For this recipe I have to start off by recommending the Gordon Ramsay Ramekins. These are great, cook perfectly, nonstick, easy to clean, and can be used for plenty more than this breakfast dish. We cooked our apple crisps in these just last week!
• Also, if you enjoy bacon but hate having oil and grease splatter all over the stovetop, then try the Joie Piggy Microwave Bacon Tray.  It makes stovetop quality bacon in the microwave, with an easy to clean up mess and is an easy way to get rid of all the excess fat.

• Next is the Joie Mini Spatula (can you tell we love pigs?!), which is a cute and useful addition to the kitchen.
• We also used our RSVP Endurance Stainless Steel Mini Whisk to beat the eggs. The size is great if you want to quickly beat the eggs in a small mug or anything else.
• Lastly, for this recipe we used the T-fal Pro Grade Titanium Nonstick Pan as part of a cookware set to sauté the vegetables. This is another must have. The set is high quality and one of the more expensive purchase in the kitchen, but well worth it.