Scrambled Eggs In A Cup Recipes

SCRAMBLED EGGS IN A MUG

Steps:

• Crack egg into a microwave-safe mug; beat until even in color. Pour in milk and beat until light yellow in color.
• Heat in microwave until cooked through and fluffy, about 90 seconds. Sprinkle pepper over egg.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

SCRAMBLED EGGS AND CHEESE

Steps:

• In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
• Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
• With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, and serve immediately.

SCRAMBLED EGG CUPS FOR TWO

Steps:

• Flatten bread with a rolling pin. Spread a scant teaspoon of butter over one side of each slice. Press bread buttered side down into four muffin cups. Bake at 350° for 12-15 minutes or until lightly toasted., Meanwhile, in a bowl, beat eggs, chives, salt and pepper. In a skillet, melt remaining butter over medium-low heat. Add egg mixture; cook and stir until eggs are completely set. Spoon into bread cups; sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted.

MICROWAVE SCRAMBLED EGGS IN A CUP

Steps:

• Crack egg(s) into mug/microwave safe cup.
• Add other ingredients
• Mix well with a mini whisk or a fork.
• Microwave on high 1-2 minutes
• Serve hot.

SCRAMBLED EGGS IN TOAST CUPS

Steps:

• Preheat oven to 400 degrees. Spread both sides of 4 slices of pumpernickel bread with 2 tablespoons softened butter. Firmly press slices into four 8-ounce custard cups or a jumbo muffin tin. Bake until crisp, 15 to 20 minutes; set aside.
• Meanwhile, whisk 10 large eggs in a large bowl with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat; add eggs. Cook, scraping pan occasionally with a heatproof rubber spatula, until eggs are just set, 8 to 10 minutes.
• Spoon eggs into toast cups; garnish with chopped fresh herbs.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

SCRAMBLED EGGS IN A CUP

Steps:

• * Add all the ingredients into the mug.
• * Whist with a fork.
• * Cook uncovered on high in the microwave for 30 seconds.
• * Remove, stir with the fork and microwave an additional 30 seconds.
• * Allow the mug to stand for 4 minutes to cool and continue to cook. Fluff with a fork and transfer to a cool plate. Make sure the internal temperature is safe before feeding to your toddler. Great for older kids learning how to cook.
• Sometimes you must repeat depending on your microwave and how large the egg is that you used.