Egg Cups ala Lauren
Egg Cups ala Lauren
My Girlfriend’s Sister’s take on egg cups that’ll give you yummy breakfast all week! Egg cups filled with Mushroom, Shallot, Goat Cheese and Roasted Red Pepper!
Servings: 6 servings
Ingredients
- 8-10 Large Eggs
- 1 tbsp butter
- 1/2 pound crimini mushrooms
- 2 whole shallots
- 4 oz crumbled goat cheese
- 1 jar roasted red pepper
- cooking spray i prefer coconut oil spray
- salt and pepper
Instructions
- preheat oven to 400F, put muffin tin on a cookie sheet and grease with cooking spray
- dice the roasted red pepper, add to mixing bowl with the crumbled goat cheese
- dice the mushrooms and shallots, heat stove top pan on medium high heat, melt butter in pan, heat mushrooms until liquid is absorbed, about 10 minutes. lower heat to medium and add shallots heat until translucent
- mix hot mushrooms and shallots in bowl with red peppers and goat cheese until cheese melts, divide mixture evenly into muffin tin
- scramble 8-10 eggs and fill each muffin tin to the top with egg
- dust each egg cup with salt and pepper and put tray in the hot oven for 30 minutes, let cool for 10 minutes afterward, and place the egg cups on a plate with a towel to rest
- place egg cups in tupper ware and enjoy all week! you can either eat cold, or heat in microwave for 60 seconds
Notes
if you want to make 24 egg cups, double the recipe