First, prepare your filling. Sauteed mushrooms and onions, cooked broccoli, or cooked sausage or bacon is a good start. This is a perfect recipe to get rid of some leftover meat and veggies, especially if you only have a small portion left from last night's dinner. I just wouldn't recommend filling it with anything frozen or raw as cooking times may vary too much. (Bacon tip: use microwavable bacon and curl it into a ring around the edge of each cup so that your eggs have their own wrappers of sorts.)
Spray the muffin cups with oil so that the eggs are easy to remove (therefore prettier), then fill each cup about halfway with your filling. I would consider two cups as one serving, or three as a serving for someone hungrier.
Pop those babies in the oven at 350 degrees for about 15 minutes, or until they puff up and are firm to the touch.
|Ok, this one looks a little bit like a pile of failed fancy eggs, and that is because it is... don't forget to spray your muffin pan like I did!|