Friday, February 11, 2011

Cup Eggs


We love to eat breakfast foods for dinner. I'm sure many of you do. It seems that most breakfast foods are simple to make. If you need to get dinner on the table fast this is a good route to take. Eggs are so healthy. One egg (who stops at just one) contains over 6 grams of protein. They also provide several other key nutrients like vitamin A, E, Lutein, and Folate. They are so versatile and it is fun to come up with creative ways to use them. This is a fun way to get your kids to eat eggs. We call them Cup Eggs, kind of like cupcakes. I love to use my muffins tins for foods other than muffins and cupcakes. Your kids will enjoy helping to make these too. I used Pillsbury brand biscuits Simply line. They are free from all that artificial junk that is in all our packaged foods now day. You could add other things into the eggs like bacon, mushrooms, broccoli, spinach, ham, etc. My kids prefer things more on the plain side for these so I just keep it simple.


Cup Eggs

1 package of refrigerated biscuits (10 count)
3 eggs
3 Tbsp milk
1/3 cup shredded cheddar cheese
salt and pepper to taste

Preheat oven to 400F. Grease a regular size muffin tin really well with cooking spray. Separate your biscuits and roll them flat with a rolling pin on a lightly floured surface. Place them into your muffin tins. This will only make eight so you will have 2 biscuits left over. I just buttered them, sprinkled them with cinnamon sugar and baked them right along with the Cup Eggs.




Beat your eggs, milk, cheese, salt, and pepper. Pour into the biscuits only coming up about half way. Don't go over! Your eggs will spill over the side and make a big mess. I speak from experience.


Bake for about 12-15 minutes until done.


1 comments:

ldsmommyof12 said...

You are coming ups with such good ideas.

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