Breakfast will forever be my favourite and most important meal of a great day! These breakfast cups are so easy to make, totally delicious and a time saver when it comes to lunch box ideas.
I had some leftover sausage in the refrigerator and beautiful mushrooms that screamed breakfast. If you happen to find some other leftovers in your refrigerator that you think could replace my sausage and garlic-butter fried mushrooms, go ahead and use it. That is what I love most about this recipe: the combinations of fillings are endless.
To start off, I greased my muffin pans very well with some cooking spray and filled each hole halfway with my sliced mushrooms and sausage. In a separate bowl, the rest of the ingredients (except the grated cheese) get whisked well before the cheese is folded in. Once everything is in the egg mixture, I use a soup ladle to pour the egg mixture over the filling in each muffin hole. You can fill each hole to the top, but make sure the grated cheese is spread evenly over each hole. Once each hole is filled, the cups get baked in a preheated oven for at least 32 minutes until a skewer comes out clean and each cup is golden brown on top. Easy right?
Once baked, the muffin pans are turned over onto a wire rack to allow the cups to pop out onto it. If some of them are a bit stubborn, use a skewer to loosen the sides of each cup and remove gently. The form of these cups hold quite well, so don’t be afraid to remove some of them with the skewer if needed. Then allow it to cool upside down and enjoy with some fresh avocado. The kick of the cayenne pepper with the creaminess of the avocado is a match made in heaven!
- 1.5 cup filling (I used leftover sausage and garlic-butter fried mushrooms)
- 3 eggs
- 1 cup milk
- 1 tbsp tapioca flour
- 1 tsp cayenne pepper
- 1 cup grated cheddar cheese
- Grease a 12-hole muffin pan well
- Fill each hole half way with your choice of cooked filling (in this case I used leftover sausage and garlic mushrooms).
- Preheat the oven to 180C.
- In a bowl, mix the eggs, milk, flour and cayenne pepper.
- Fold the cheese into the egg mixture.
- Using a soup ladle, pour the egg mixture over the filling and fill to the top. Make sure the cheese is divided well.
- Bake for 32-35 minutes until a skewer comes out clean.
- Turn the pan over onto a wire rack and allow each cup to fall out. If all the cups don’t fall out, use a skewer to loosen the sides and remove.
- Allow the cups to cool upside down before serving with some fresh avocado.