My mother-in-law, Barb, is always trying new recipes. She found a delicious recipe for making 12 "egg cups" that you freeze and pull out to eat individually whenever. It's perfect for breakfast when we are in a hurry. And since Jordan is starting high school in two weeks, we will always be in a hurry for breakfast.
Bake Ahead Morning Egg Cups
25 minutes plus freezing time
Makes 12 servings
3 oz sausage
½ red bell pepper, chopped
2 T onion, chopped
1 ½ c baby spinach, washed & chopped
1 T flour
¼ c milk
½ c shredded cheese
Heat oven to 350 F. Saute sausage and onion until sausage is no longer pink. Add bell pepper and cook for 3 minutes. Add spinach and cook until wilted. Remove from heat and let cool for 5 min.
In a large bowl, whisk eggs, flour and milk until smooth. Stir in cooled sausage, veggies and cheese.
Spray a 12-cup muffin tin with olive oil. Spoon mixture into cups. Divide evenly to make 12 servings. Bake for 15 minutes. Allow to cool in tin for 10 minutes; then cool completely on baking rack. Freeze separately and then place in a large ziplock bag and keep in the freezer.
To eat – Remove desired number of egg cups. Wrap in a paper towel. Heat 60-90 seconds depending on microwave strength.
Variations – Use any vegetables: mushrooms, cherry tomatoes, broccoli, carrots. Replace sausage with bacon.