Description
A protein-packed, allergy-friendly, make-ahead breakfast like this is hard to come by. But what makes it even better is that you can tailor it to your family’s tastes and what you have on hand. Plus it’s very budget-friendly!
Ingredients
Units
Scale
- 6 free-range eggs
- 1/2 c. milk or milk substitute
- 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/2 – 1 tsp. additional seasoning (garlic powder, onion powder, herbs)
- Optional: 1 Tbs. non-fortified nutritional yeast
- Optional: 1/2 lb. cooked ground sausage
- Optional: 1/4 c. diced ham
- Optional: 1/2 c. shredded cheese or dairy-free cheese
- Optional: 1/2 c. sauteed and cooled vegetables (onions, pepper, spinach, etc.)
Instructions
- Cook and cool sausage and/or vegettables if using.
- Add all of the ingredients to a quart mason jar. Cover with a lid and refrigerate until ready to bake.
- When ready to bake, heat oven to 400-degrees F.
- Shake/mix all ingredients in the jar.
- Pour egg mixture into silicone muffin cups or greased muffin pan.
- Bake 20-25 minutes, until eggs are fully cooked.
- Serve warm.
- Store leftovers in a sealed container in the refrigerator.
Notes
- Leftovers can be eaten cold or reheated in oven at 350-degrees F for 10 minutes.
- Fully cooked egg cups can be frozen.
- This can be baked in a greased 8-inch baking dish instead of individual muffin cups.
Nutrition
- Serving Size: 2 egg cups
- Calories: 187
- Sugar: 4g
- Sodium: 481mg
- Fat: 11g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 33mg