Tuesday, April 30, 2013

Egg Cups: Onions, Peppers, Speck, Cheddar, Asparagus

 photo asaparaguseggcups.jpg
instagram photo

My sister, Heather, is the polar opposite of me when it comes to food...in a good way. when she decides that she is eating too much salt, she makes a public declaration to the family that she has given it up...and she sticks with it. i'm so jealous.

when she feels like her favorite jeans are a tad snug, she calls to tell me which foods she is cutting out of her diet. most of these are my favorite things of course: salt, sugar, chocolate, pasta...

she says it...she does it. well, i'm not like that. i want to be a bit more like that, but it's a struggle for me. i have been obsessing over how big my ass is for years, so instead of subtracting things from my diet, i try to cook healthier options for a quick grab and go out of the fridge. when she called to tell me of her new Egg Cup obsession i was excited to hop back on the Egg Cup bandwagon. i used to make these quite often when i was living alone in an apartment back in my college days. i remember those days fondly. i was flat broke, always trying to be skinny, and always running out of the house to either school or work. i miss those days.

Egg Cups: Onions, Peppers, Speck, and Cheddar


9 eggs
1 small onion, chopped
1 red pepper (or any color), chopped
1/2 cup chopped: prosciutto, ham, OR bacon
1/2 cup freshly grated cheddar
olive oil (can use a little butter or cooking spray)
cooking spray


Preheat oven 375 degrees

In a pan, heat a tablespoon of oil, add onions, peppers, and prosciutto and saute until soft, about 3 minutes. Meanwhile, in a bowl, crack each egg into the bowl and mix with a fork until well mixed. add cheddar to eggs and mix.  add cooked veggies and ham to egg mixure, salt and pepper and stir. 

Spray the inside of each cup of a cupcake tin. place cupcake tin on a baking sheet. Using a 1/3 cup measure, fill each cup of the cupcake tin. 

Bake these egg cups for 20 minutes. take out, let cool.

i put the rest in a ziploc bag and pull out as an easy, inexpensive, healthier alternative to fast food. FYI: my kids love these. 

add whatever you want to your Egg Cup. My sister's fave cup is made with roasted salmon, fresh dill, broccoli, and parm. cheese. 

no rules. add whatever you have in your fridge. 


fifth house on the left | family blog said...

looks delicious and so convenient for the littles on the go. thanks for sharing! :)

Joann said...

I can't wait to try these! Thanks for the recipe! P.S. I wish I was like your sister...unfortunately, I say I need to give something up but it never seems to happen! Perhaps making better choices will move me in the right direction! I will try these tomorrow:o)

Lynsey Braggs said...

These look amazing! I love the idea of adding salmon. Thank you for the recipe! I love to try new things and sometimes I just need a little inspration!

Rosie said...

I was able to copy and paste the recipes into a word document and can't wait to try them. Thanks for sharing. I follow you on instagram too and see all the yummyness. Thanks!