Thursday, October 21, 2010

Breakfast egg cups

(Amy Snyder, this one's for you)

After way too long away, I'm back! Hopefully. Once again, life got crazy, and I was cooking much less than I ever like to. I also have a confession to make - I'm not a very good food photographer. And I'm, a perfectionist. The combination of the two means I have a lot of recipes that I've made but never posted because the pictures just aren't up to my standards. Hopefully, the kitchen in my new apartment in NEW YORK CITY (woot!) will have better lighting!

That's right folks, I got a job offer in the Big Apple and am now living on the East Coast. You can read all about my adventures at my new blog Vicks in the City.

Anyways, back to breakfast. These cute little breakfast cups could be made with just about any omelette-appropriate ingredient and served at parties. They're like miniature, easy to make quiches that you can customize for anyone that you are cooking for, or make with whatever you have on hand.

Breakfast egg cups

Servings: 2-6
Prep time: 10 minutes
Cooking time: 15 minutes

Eggs (2 per cup)
Spinach, cooked and drained
Ham, diced
Cheddar cheese, shredded
Salt and pepper to taste
1. Preheat the oven to 350 degrees
2. Use butter or cooking spray to oil the cupcake tin
3. Add chopped ingrediants til the cup is about 3/4 full
4. Beat one egg per cup (if making 12 cups, use 12 eggs) and pour even amounts of the mixture into each cup
5. Crack one whole egg over each cup
6. Bake for 15-20 minutes until cooked through


1 comment:

  1. Hi Vicki, I am impressed that you could do this so soon after you got to NYC. it will be fun to read your blog. Love, MOM