A Handful of Breakfast - portable egg cups!

When my children were growing up, they like 'portable' meals especially when the necessity of eating interfered with their play time. They wouldn't happily eat eggs but when it came packed in a shiny muffin wrapper, it was okay by their standards. As you can see by my basic menu, I like it with flavorful cheeses. It is up to personal choice, however, what flavor profile will be most acceptable to your family's tastes.

A Handful of Breakfast - Portable Egg Cups!

8 ounces breakfast sausage, crumbled into small pieces
Vegetable oil, as needed
½ cup finely slice red and green bell pepper
1/4 cup finely chopped green onion
1/4 cup shredded Cheddar cheese
1/4 cup Parmesan or Romano cheese, finely grated
1 heaping tablespoon crumbled Feta cheese
Freshly ground pepper to taste
7 eggs
1 cup milk

Line a cupcake tin with foil baking cups.

Preheat oven to 325 degrees.

In a large skillet, cooked the crumbled sausage until browned and done through, about 5-8 minutes. Remove to a bowl. Add a bit of oil to the same pan and heat. Add the bell pepper and cook until almost tender. Place in the bowl with the cooled sausage. Cool a few more minutes.

Stir in the green onions, cheeses, and pepper. Add salt if you think it necessary. Remember, the cheeses already have salt in them.

Beat the eggs and milk together to combine. Divide the egg/milk mixture evenly amount the twelve muffin cups. Divide the sausage/pepper mixture into each of the twelve muffin cups. Bake for approximately 20-30 minutes in the preheated oven or until the tops are set and beginning to brown. Cool in wire race for a few minutes before removing to serve.

It’s a great way to take a breakfast to work or school on a rushed morning. Nice to prepare and put out for family to help themselves as they wake up on a lazy Saturday morning.

Ideas . . .

Instead of sausage, fry up and crumble some bacon and go all cheddar.

Brown some small cubes of ham and use Swiss cheese.

Those canned, crispy fried onions  add taste and texture.

Don’t forget about black olives or, possibly, mushrooms.