Egg Cups

Every school morning is a race against the clock at our house.  Trying to get five people fed and dressed and out the door by 7:25 sometimes feels like an insurmountable task.  Despite the rush, I hate just feeding the kids cereal because I strongly believe breakfast is the foundation for your day.  So, I try to find meals that I can prep in advance and easily serve in the morning.  These individual frittatas, or egg cups as we call them, are perfect!  I ran across a recipe for mini frittatas at spoonful.com and adapted them a bit. One cup is the perfect serving size for a kid, you can customize the recipe to whatever your family likes, they travel well, and best of all, they are delicious!

Egg Cups (makes 12 cups)
Ingredients:

• 9 eggs
• 1/4 cup milk
• 12 slices deli ham (or turkey)
• 1 cup shredded cheese
• diced veggies of your choice (tomato, onion, green pepper, spinach, & broccoli all work well)
• salt and pepper to taste
• 12 silicone baking cups

Method:

1. Preheat oven to 375 degrees.  Place 12 silicone baking cups in a cupcake tin.  (While this step is optional, I have never made the egg cups without the silicone liners, so I have no idea how hard it might be to get the frittatas out of the tin.)  Line each cup with a slice of ham.  Add a pinch of cheese and diced veggies to each cup.  For this batch I added tomato, green pepper, and onion.
   
2. Whisk together eggs, milk, and salt and pepper until well blended.  Pour egg mixture evenly into each cup.  Bake for 20-25 minutes.
    
     
   
   

   Yummy, don't they look wonderful?  Comment with your favorite frittata veggie and we'll try it next time!