To start the fall season I borrowed a concept that has become quite popular on Pinterest. Pinterest is a great place to find ideas and recipes. The muffin tin is slowly becoming a popular kitchen item but to use for things other than muffins. I hope to give mine new use this fall and winter.
To start we decided to make use of an entire dozen eggs and made these baked egg cups. The recipes vary from using ham or Canadian bacon with a twist on cheese or seasonings. I just wanted something simple that would taste wonderful. So we created the Rural Living version of an egg cup and I must say it is amazing.
Baked Egg Cups
1 dozen eggs
1 tin of biscuits (It doesn't matter which kind)
12 tlbs cream cheese (we used a salsa flavor)
3 slices of cheese (cut each slice into 4 pieces)
Your choice of seasoning.
To start we oiled each muffin cup with olive oil. You could spray it with non stick instead.
Next, we flattened the biscuits and cut them in half. Then we lined the egg cup with a half of biscuit. You'll have some left over unless you decide to use a 2nd muffin tin! The thinner the better especially if you are using the big biscuits. If you are using the smaller ones you may can use the entire thing. Just make sure they are rolled or pressed thin.
|Biscuit, cream cheese, egg|
We popped them into the oven at 400 degrees for about 20 min until the whites were set and the yolks were starting to set. We could also see the biscuits starting to peek up and brown. To finish we used 1/4 piece of a low fat swiss cheese slice on top of each and let them bake another 5-7 minutes or until the cheese started to melt.
That's it! You might want to let them sit for a couple of minutes before removing because it makes them a little easier to remove.
Best of all, these freeze! One or two in a ziplock for breakfast on the run during the week! Let me know if you make these and share your versions.