Easy Pre-Cooked Egg Cups

 

For Turkey Spinach Egg Cups

 

Cooking spray

6 slices roasted turkey breast lunch meat (Applegate)

1 1/2 cups chopped baby spinach

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Sweet Potato Chive Egg Cups

 

Cooking spray

1 small sweet potato

6 eggs

2 tablespoons chopped fresh chives

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Ham and Cheddar Egg Cups

 

Cooking spray

6 slices ham lunch meat (Applegate)

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup shredded sharp cheddar cheese

 

For Caprese Egg Cups

 

1 cup sundried tomatoes

Boiling water

6 eggs

6 ounces fresh mozzarella, chopped (or use pearl-size balls)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 cup chopped fresh basil

 

For Turkey Spinach Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the turkey breast. Divide the chopped spinach evenly between each cup, pressing down to pack in. Carefully break an egg into each cup—it’s okay if a little bit spills out of the turkey “bowl.” In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Sweet Potato Chive Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Using the large holes in a box grater, grate the entire sweet potato (you should get about 1 1/2 cups of grated sweet potato). Scoop 1/4 cup of grated sweet potato into the bottom of each greased muffin cup. Press down to form a crust. Carefully break an egg into each cup. Evenly divide the chives over top of each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Ham and Cheddar Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the ham. Carefully break an egg into each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Sprinkle cheese evenly over cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Caprese Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Set aside. If using dried tomatoes: Place the sundried tomatoes in a small bowl and cover with boiling water to reconstitute. Set aside for 10 minutes, then drain, squeeze out excess water with a clean kitchen towel, and chop roughly. If using oil-packed tomatoes: Drain from oil and chop roughly.

Divide the sundried tomatoes between the six greased muffin cups. Carefully break an egg into each cup. Then top with 1 ounce of fresh mozzarella each. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon. Sprinkle cups immediately with fresh basil.