Grab & Go Baked Eggs
October 17, 2008
When I was done baking the PB & Banana Chocolate Chip Muffins the other night, I baked off a batch of these egg cups for a quick breakfast. I put a pinch of shredded cheddar in the bottom of each foil muffin liner, then added a teaspoon of leftover sauteed greens (braising and collard) and onions from a previous nights’ dinner. A single egg cracked over the top of each muffin completed the dish, for a kind of mini omelet. Bake at 375° F for 20 to 25 minutes, until the eggs are set the way you like them.
Don’t forget to grease your tin or liners! I used nonfat cheese and also forgot the non-stick spray, so I’ve been peeling many tiny pieces of foil off of each of these eggs (which makes them much less “grab & go!”).
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Grammy | October 17, 2008 at 4:21 pm
“Grab & go” and cute as can be!
2.
Jodi | October 17, 2008 at 8:00 pm
I love the background for the photo….very eggy;)
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