Recipes

Farmhouse Breakfast Cups

Joleen Bisschop, 2nd Generation Egg Farmer, British Columbia
Try chopped cooked bacon, crumbled goat’s cheese or even some smoked salmon for a B.C. twist!
Serves 6
Prep Time 15 min
Cook Time 15 min
Print Recipe

Ingredients

  • Ingredients

    • 12 eggs
    • Pinch each salt and pepper

  • Mix and Match Fillings

    • 1 cup (250 mL) fresh chopped spinach
    • ½ small tomato, finely chopped
    • 2 green onions, finely chopped
    • ½ small red pepper, finely chopped
    • ¼ cup (60 mL) shredded Cheddar cheese
    • 2 tbsp (30 mL) grated Parmesan cheese

Instructions

  • Step 1

    Preheat oven to 350°F (180°C). Grease 12 muffin cups.

  • Step 2

    Whisk together eggs, salt and pepper; set aside.

  • Step 3

    Place desired combination of fillings into each muffin cup. Pour enough egg mixture until almost reaches the top of the cup.

  • Step 4

    Bake for 15 to 18 minutes or until set.

Nutrition Facts

Per serving
Calories180
Fat12 g
Saturated Fat4 g
Trans Fat0 g
Carbohydrate2 g
Fibre2 g
Sugars2 g
Protein16 g
Sodium300 mg

You Might Also Like