Savory Breakfast Cups
Amla Saraf
The best part about this is the toppings can be anything you want! You want ham, broccoli, and spinach - but your child wants onions, chives, bacon bits, and mushroom? This is one of the easiest breakfast dishes to make, especially if you have to feed your entire family something made according to each person’s preference!
Serves 6
INGREDIENTS
5 eggs
Any leafy greens (Spinach, Kale, Arugula, etcetera) - chopped
Any vegetables of your choice (broccoli, onions, bell peppers, etcetera) - diced
Herbs of your choice (chives, dill, parsley, cilantro, etcetera) - chopped
Spices of your choice (sumac, cumin, turmeric, etcetera)
Freshly ground black pepper
Coconut/olive oil to grease the cupcake pan lightly.
PROCESS
Preheat the oven to 350°F (180°C).
Whisk all the eggs in one bowl and season with the spices of your choice either now or after step 4 outlined below.
Chop all the vegetables into small dice just small enough to fit into each cupcake mould without compactly packing each cup.
Finely chop all the herbs separately if needed, to use as garnish or to put into the egg mixture.
Put your desired fillings (herbs, vegetables, spices) into each cupcake cup.
Pour the whisked eggs over the fillings, into each cup until the liquid almost reaches the brim.
Put the cupcake tray into the oven and bake for 20 minutes.