Egg Cupcakes

Egg Cupcakes

I went to Americana with a few friends this weekend for brunch. They had little vegetarian egg cupcakes that were absolutely delicious. I like eggs but am a bit tired of my usual sunny-side up so I was inspired to recreate these for my Meatless Monday dinner tonight.

Because I was making dinner for two I decided to only make four egg cupcakes. In addition to eggs, I added spinach, mushrooms, my favorite cheese, chèvre or goat cheese, and a sprinkle of salt and pepper. See below for the recipe and consider this for your next breakfast, lunch, or dinner!

What you need: Cupcake tin, greased
Eggs (approximately one egg per tin)
Cheese of your choice
Chopped vegetables
Dash of salt & pepper

Pre-heat oven to 350 degrees. In a mixing bowl, combine eggs, cheese, and chopped vegetables. Fill tins almost to the top and bake for 20 minutes or until eggs are set.

I didn’t really follow a specific recipe for my egg cupcakes. To give you an idea, I used four eggs, chopped up about a cup of spinach, about three cremini mushrooms, and a small wedge of cheese. This filled four cupcake tins.

On a somewhat related note, I made French toast to go along with my egg cupcakes. We had brats over the weekend and had leftover buns. I find that hot dog or brat buns work better than bread for French toast!

Bon Appétit