Herby Tomato & Goat Cheese Egg Cups

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Eggs are a must at breakfast for me.  I eat eggs easily 6 days a week.  And sometimes 7…depends on my “yogurt stock” in the fridge.  Even on the days I choose yogurt (b/c really…how many eggs can you possible eat???), I’m sad I didn’t eat an egg.  I actually feel like I’ve missed out on something better.  Like eggs!

Herby Tomato & Goat Cheese Egg Cups

Herby Tomato & Goat Cheese Egg Cups Generally I go for a scrambled egg and cheese on an English muffin.  Pretty much my standard breakfast.  But there’s only so many times you eat that in the car (since you were late for work) and a nice cheesy chunk of egg falls on your dress pants.  And you have a spot on your pants…all day long.  Not fun.

Herby Tomato & Goat Cheese Egg Cups

Herby Tomato & Goat Cheese Egg Cups So instead, I decided to go for a more portable egg-tastic breakfast.  Something I can grab and go without worrying about any mess.  That’s where my Herby Tomato & Goat Cheese Egg Cups come in.  I can make a batch of these on the weekend and breakfast is ready to go any week day I’m running behind.

Herby Tomato & Goat Cheese Egg Cups

Herby Tomato & Goat Cheese Egg Cups These little egg cups or mini frittatas are perfect for busy mornings.  They’re 100% customizable – switch up the veggies, cheese or even through in some meat if you’d like.  And whats even better, you can freeze these individually and pop them in the microwave as needed.  I’ve even gone as far as reheating them along side a small salad for a quick lunch.  No matter how you eat them, you’ll love ’em!

Herby Tomato & Goat Cheese Egg Cups

Herby Tomato & Goat Cheese Egg Cups Herby Tomato & Goat Cheese Egg Cups:
Ingredients:

  • 10 extra large eggs
  • 1/2 cup 2% milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 scallions, thinly sliced
  • 2 tbsp parsley, finely chopped
  • 2 tbsp basil, finely chopped
  • 3-4 oz crumbled goat cheese
  • 8-10 cherry tomatoes, diced

Instructions:

  1. Preheat oven to 375 F.  Grease a 12-cup muffin tin with butter, oil or cooking spray.
  2. Whisk eggs, milk, salt and pepper together until eggs are somewhat fluffy.  Stir in the parsley and basil.
  3. Fill each muffin tin at 3/4 of the way up the sides with the egg mixture.  Drop in a few pieces of tomato and goat cheese into each muffin tin.
  4. Bake egg cups for 25-27 minutes or until light and fluffy and eggs are fully cooked!  Enjoy warm or freeze individually for a quick week day breakfast!

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