Freeze These Egg Cups for Later

Freeze These Egg Cups for Later

8 eggs

1 cup heavy cream or whole milk

Salt and pepper

  1. Preheat the oven to 350F.

  2. Place silicone baking cups on a sheet pan or muffin tray.

  3. Mix all ingredients in a blender, or whisk well in a large bowl.

  4. Fill the silicone cups ¾ of the way up, place the tray in the oven and bake for about 20 minutes.  There should be a slight jiggle in the middle of the egg cups but they should not be watery.

Makes about 15 egg cups.

You can eat these right away, or save them for later by cooling the egg cups completely, removing them from the silicone cups, placing them on a tray in the freezer until solid, and storing them in a freezer bag.

In this case, I added a pinch of garlic powder and sauteed mushrooms to the cups before baking.  They would be great with bacon or sausage added ahead of time as well, just be sure to cook any added meat before adding and baking it in the cups.

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