Recipe: Southwestern-Style Egg Cups

You asked for more make-ahead breakfast recipes, and I'm delivering! I have been DEVOURING these super easy make-ahead egg cups- they're even better when they're served with a few slices of avocado on the side.

Southwestern-Style Egg Cups

Makes 10-12 egg cups

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⏲ Prep + Cook Time: 30 minutes

oil as needed for pan 1/3 cup chopped onion

1/3 cup chopped bell pepper

1o large eggs

1/4 cup heavy cream or almond milk

1/2 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp oregano

1/4 tsp chili powder (more if you want it spicier; I wanted it more kid-friendly

1/2 tsp sea salt

1/4 cup chopped cilantro

1/2 cup shredded mexican cheese

2 small jalapenos, thinly sliced

1. Heat a sautee pan over medium heat. Sautee onion and bell pepper until starting to turn translucent. Allow to cool slightly.

2. Meanwhile, in a large bowl, whisk eggs with cream and spices.

3. Once cool, add sauteed onion and pepper to egg mixture. Stir in cilantro and mexican cheese.

4. Preheat oven to 375.

5. Spray well or line a muffin tin with silicone liners; alternately, use a silicone muffin pan (my choice). Spoon mixture into 10-12 cups, about 3/4 full (they will puff up, and then shrink back down). Bake in oven for 20-25 minutes, until cooked through. Let cool and serve.

© 2019 by Kristin Dovbniak for The Supermama Society

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