More and more I notice that if something is not ready for me to heat up and take out the door I am usually not eating very healthy in the morning. I hate waking up early so I give myself only the absolutely necessary amount of time to get ready and eat before leaving for work.
These scrambled egg cups have helped me many times! They are convenient, tasty and easy to make. This has been pinned a lot of times on Pinterest and to me this is so easy that you can pretty much do what you want with the filling. I made mine only veggies this time around but you can easily brown up some sausage or cut up ham and add that in as well, I also left out cheese on this recipe but 1/2 cup should work just fine.
12 eggs (I used egg whites this time around but either will work. You would need 3 cups of egg whites)
3 tablespoons of milk (I only use 1% and it still does the job, the milk is optional as well I just think it add some fluff to the eggs)
1 large bell pepper chopped (you choose the color)
2 Roma tomatoes chopped
1 shallot chopped up
Handful of parsley chopped
1 tablespoon of garlic powder
Salt and pepper to taste
Spray a 12 count muffin tin with cooking spray, don’t be shy with your spray either, these do have the tendency to stick. Whisk together the eggs and milk; stir in all your veggies
Pour into greased muffin tin.
Bake at 350 for 15 – 20 minutes.
I have made this soup a couple times in the past but I have gone back and forth with what the exact ingredients are. With that being said, I am a strong believer in the notion that cooking is a go with the flow operation. I rarely follow a recipe exactly and that is usually when I make my best dishes. So I see recipes as guidelines not rules.
Ingredients: (some ingredients not pictured)
2 yellow onions
1 package of white button mushrooms roughly chopped (optional)
1 package of fancy mushrooms (oyster, crimini etc) roughly chopped (optional)
1 tbsp olive oil
1carton low sodium beef broth
½ cup of water
2 sprigs of fresh thyme roughly chopped
1tbsp oregano (dried or fresh)
1 tbsp onion powder
1 tbsp garlic powder
1 bay leaf
Ground black pepper
Salt to taste
Bread slices (French bread-optional)
Parmesan cheese (optional, but adds great flavor)
Gruyere cheese (may substitute Swiss; or, for stringier melted cheese use half shredded mozzarella)
Heat the olive oil in your big pot on low (I use my pasta pot) and add your chopped onions and cook for about 10 minutes until translucent.
Add your mushrooms and cook until medium tender- about 6 minutes
Add your fresh thyme and cook for about 3 minutes just until fragrant
You can now add your broth and bay leaf
I let my soup simmer on low heat for 30 minutes- this way all the good flavors mix together and become super delicious.
Once your soup has simmered season with salt and pepper to taste
Now you can individually serve and place your bread and cheese on top and broil in the oven to melt your cheese like you would traditionally with French onion soup. We actually just ate ours straight up and it was delicious!