Eggs, the cornerstone of every good breakfast.
In fact, it’s also the most iconic breakfast food. Once you put eggs in something, it automatically becomes a breakfast-for-whatever meal, depending on the time of day.
But no one’s complaining, because eggs are one of the most versatile and nutritious foods out there.
They’re easy to handle, can be dumped in with a lot of flavors, and are almost always readily available.
Rumors say that the original 101 pleats on a chef’s toque (hat) represent all the different ways a chef can prepare an egg.
That being said, why don’t we add another pleat to your own proverbial toque?
Let’s start with hearty egg cups.
Think of muffins. But instead of berries, you get bacon. And instead of bread, you get eggs toasted on the outside and soft and fluffy on the inside.
It’s a filling weekender breakfast item because, hey, you deserve a good first-meal-of-the-day when work’s not knocking.
Here’s what you’ll need:
- 6 eggs (organic, farm-fresh, it’s up to you)
- ¼ cup parmesan cheese, grated
- ¼ cup heavy cream
- Salt and pepper (freshly ground pepper is highly recommended)
- It’s not eggs cups without the filling, so make sure to prepare these:
- 4 bacon strips, cooked and chopped (because everybody loves bacon)
- Cheddar cheese, shredded
- 2 stalks of green onion, chopped
Now, let’s get cooking!
First, crack your eggs into a bowl. You can use a Pyrex measuring cup or a mixing bowl with a spout.
It’s going to make life easier later, trust me.
Then, add in your parmesan cheese.
Add in your heavy cream. Just add a pinch of salt since the cheese is already a bit salty. Then sprinkle it with freshly ground pepper.
This will help bring out more flavors.
Beat the egg mixture until smooth and the ingredients are combined well. While you’re at it, preheat your oven to 365°F or 185°C, depending on where you are in the world.
For the filling, follow these steps:
Lay 4 strips of thick-cut bacon on a glass baking pan. Cover the pan with a paper towel and a loose lid. Cook inside the microwave for 4 minutes.
In the meantime, grease your muffin pan generously with butter. This will stop your eggs from sticking on the surface as it cooks.
When the bacon is ready, drain off the excess fat. Chop two stalks of green onions finely. Make sure to cut off the roots because we won’t be needing that.
Then, assemble the dish for baking!
In each slot on your muffin tray, put a layer of shredded cheddar, bacon, and green onions. Pour in your egg mixture in each cup.
Make sure to leave a bit of space on top because the eggs will fluff up while cooking.
Bake at 365°F for 20 minutes.
Fresh out of the oven, tuck in the overflow inside the cups. Then, loosen the sides so you can take them off the pan easily.
There you have it, perfect eggs for the perfect weekend! Try out the recipe for yourself and let us know how it goes!
Get the full tutorial in the video below!
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