Easy Egg Cups

These are an amazing quick, tasty, and budget-friendly snack that you can make ahead (think: weekend meal prep) which is also really healthy and highly customisable. Do you get any better snack-wise?

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I modelled these on a salad favourite: the caprese. Use sundried tomatoes for something that tastes even MORE like a pizza. Pizza-flavoured nutrition? Yes please!

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These taste amazing fresh out the oven, but are perfect to pop in a lunch box (or breakfast box…?) I’m personally perfectly satisfied with not having to heat these babies up – quite like eating an unheated quiche – but if you do prefer them warm, then these may be less convenient for you than they are for anyone else.

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Caprese Egg Cups

Ingredients

  • 8 eggs
  • 30 ml milk
  • Dash of salt and pepper
  • 60g grated cheese of choice (mozzarella for a more authentic caprese version)
  • 125g cherry tomato halves
  • Torn up leaves of basil

Method

  1. Beat the eggs with the milk and seasoning until yolks are all combined
  2. Add the fillings and combine well
  3. Pour evenly into a prepared (greased) muffin pan, about 2/3 full
  4. Bake at 180°C for 20-30 minutes until cooked  through – they will look less wet and wobbly
  5. Remove from the oven and allow to cool briefly before removing from the muffin pan

 

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