egg cup


Paleo breakfast to go: Egg and prosciutto cups

This sure beats hard boiled eggs. These were so easy to make and can be filled with your favorite veggies, meats, what have you.

1. Oven: Pre-heat your oven to 400 degrees 

2. Place the thinly cut meat and a small amount of veggies at the bottom of each cup. I used prosciutto, grape tomatoes and kale.

3. You can either leave the eggs whole or beat them. I did both (I have to say, I liked the beat eggs better). Place one egg in each muffin cup. 

4. Cook in the oven for 15-20 minutes.

I would suggest that you either put some tinfoil or a cookie sheet under the muffin tin as the eggs might overflow a bit.

This appeared in the Sunday Food Prep - Whole 30 Day Challenge, Week 2. 

Mini Bacon Cheese Cups


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (3 oz) cream cheese, softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions (4 medium)
3 oz shredded Swiss cheese (about 2/3 cup)
8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)
Additional finely chopped green onions, if desired


1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.

2. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.

3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.