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Foodie, Chef & Mama of a little

Scrambled Egg Cups

Scrambled Egg Cups

Scrambled Egg Cups

This makes 6 egg cups–2 per serving

  • 6 Eggs (whisked)
  • 3 Tablespoons of yogurt or sour cream or mayo
  • 2 Tablespoons of water
  • filling–you can add anything you have.  I used, 6 leaves of basil and 1/4 cup of cheddar cheese–this is a good opportunity to use what you have in your fridge–mushrooms, peppers, meat etc.)
  • salt and pepper to taste
  • chili flakes, garlic and paprika (to equal 1 Tablespoon)

Whisk eggs together, add wet ingredients then pour equal amounts into silicone muffin pans.  Add filling, cook on 350’F for 25 minutes, let cool and you can freeze for an easy side to a breakfast or snack–we sometimes have these for dinner with a salad.




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