These egg cups are easily adaptable for breakfast or brunch.
Plus, they’re fun to make. Let guests create their own.
And children can help. They’re kid-friendly. The littles will like adding scoops of their favorite fillings.
Adapted from Betty Crocker
3 tablespoons butter or cooking spray
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 to 6 slices day-old bread, baguette or croutons, cut into cubes
1 1/2 cups shredded cheese (consider a mix of two or three kinds)
1 1/2 cups cooked, cubed or crumbled meat, such as ham, bacon, smoked salmon or sausage – or all three
2-3 cups cooked vegetables (consider four or five options, such as asparagus, bell peppers, mushrooms, tomatoes, onion or green onion, spinach, leeks or broccoli)
1/2 cup fresh herbs or other accoutrements, such as chopped basil, cilantro, thyme, rosemary and parsley or sliced black olives and capers
Heat oven to 350. Grease a regular-size 12-tin muffin pan with butter or cooking spray.
Whisk eggs and milk until well combined. Sprinkle in salt and pepper.
Arrange bread cubes, cheeses, meats and vegetables in separate bowls.
Let each person create their own egg cup(s), starting with bread and using about 1/4 cup ingredients in all. Pour egg mixture over other ingredients. Bake about 15 minutes or until set and knife inserted into egg mixture comes out clean.
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