This is a pretty simple thing to do when you have excess eggs in the house.  It is great to have for a quick breakfast in the morning, as they keep for several days.  I am not generally a breakfast eater, as yogurt isn’t substantial enough and cereal doesn’t appeal to me.  I like something warm and filling and savory.  Just microwave these puppies for 30-45 seconds and they are ready to eat.  Or eat cold.  I’ve done that, too.  You can also freeze them if you make a bunch.

To make them a bit healthier, toss out some of the yolks and just use the whites.  You can also throw whatever you like in the cups.  The picture below is some feta and tomatoes, but you can put whatever you need to get rid of and normally like in your omelets. 

If it is something that won’t cook in 20-25 minutes in the eggs, then you can saute ahead of time.  The ones I made this week had sauteed garlic, spring onions and collard greens in them.  Plus Feta…I always need my cheese.  I divided it evenly in the cups and mixed it around a bit when I added the eggs in it.  The seasoning I used was garam marsala.  It added a unique taste, for certain, but still yummy.

This is enough to fit into a 6-space large muffin pan.

Recipe:

7 eggs (or 5 full eggs and 3 egg whites)
1/3 cup low fat sour cream (sour cream makes eggs fluffier)
salt and pepper

Add ins:
Feta
Parmesan
Cheddar
goat cheese
salami
spring onions
red pepper
mushrooms
spinach
etc., etc.

Turn the oven on to 350 degrees. Mix up the eggs. Spray the muffin pan with Pam or olive oil or whatever you have. Load each spot with your fixin’s. Fill each cup evenly with eggs. If you tossed out some of the yolks you might need a few more egg whites to get them at least 2/3 full. Sprinkle the tops with a little more cheese and maybe some sea salt, if you have it. Bake in the oven for about 25 minutes. Let cool and store in fridge until ready to grab for a quick breakfast.