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Home and Family 9009 Final Photo Assets
Prepare a week’s worth of breakfast meals to go the whole family will love in just 30 minutes.
Grab-and-Go Breakfast Egg Cups
Course:
Breakfast
Yield:
12 servings
Recipe by Dan Kohler, 9/2/2020
INGREDIENTS:

BASE:

  • 12 large eggs
  • 1 cup cream cheese
  • ~ 1 ½ teaspoon kosher salt
  • Freshly ground black pepper

ONION-BACON:

  • 3-4 tablespoons caramelized onions (recipe below)
  • 4 slices cooked bacon, crumbled (recipe below)

TOMATO-AVOCADO-CHEDDAR:

  • 8 grape tomatoes, quartered
  • ½ avocado, cubed
  • ¼ cup shredded cheddar cheese

MUSHROOM-PARM:

  • ¼ cup sauteed mushrooms (recipe below)
  • ¼ cup shredded parmesan cheese

CARAMELIZED ONION:

  • 1 medium yellow onion (~350g)
  • olive oil
  • salt

SHEET PAN BACON

  • 4 slices bacon

SAUTEED MUSHROOMS:

  • 1 cup sliced raw mushrooms (any mixture will do)
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS:

  1. Preheat oven to 350°f | 180°c. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
  2. In a large bowl, whisk together eggs and cream cheese. Season with salt and pepper.
  3. Add ~⅓ cup egg mixture into each cup of a greased muffin tin.
  4. Divide the three topping combinations into 4 muffin cups each.
  5. Gently stir cheeses and toppings into each cup with a chopstick.
  6. Bake for 20-25 minutes, until puffed up and just set in the center.
  7. Serve or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

Caramelized Onion:

YIELD: ~⅓ CUP

  1. Slice onion thinly.
  2. Heat skillet over medium flame, add oil and stir in onions.
  3. Season onions with salt.
  4. Reduce heat to low and saute onions, stirring occasionally, for 45-60 minutes. onions should be mahogany brown and reduced to roughly ⅓ cup.

Sheet Pan Bacon:

  1. Heat oven to 400˚f.
  2. Put bacon on sheet pan. Invert wire rack on top, holding bacon slices flat.
  3. Bake bacon for 15-20 minutes, or until desired texture is achieved.
  4. Remove bacon from oven, take out of pan, cool on wire rack.

Sauteed Mushrooms:

YIELD: ~⅓ CUP

  1. Heat cast-iron skillet over medium flame.
  2. Add oil, then stir in mushrooms.
  3. Cook mushrooms over medium-high heat until reduced and tender.
  4. Season with salt and pepper, remove from pan.

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