Egg Cups

Theses tasty bites can be prepared ahead of time and eaten warm or cold. You can also change them up by adding a variety of different vegetables.


16 oz Ham or Turkey Lunch Meat (thinly sliced)
1-2 cups  Vegetables (We love sauteed peppers, mushrooms and onions)
12 Eggs
8 oz Cream Cheese
2 cups Whole Milk or Half and Half

stir in 1/2 cup cooked Chorizo with the sauteed vegetables.


Preheat oven to 425 degrees. Grease 24 count muffin tin. Line each cup with two slices of meat. Prepare your vegetables and place inside the lunch meat cups. In a blender combined eggs, cream cheese and milk. Blend until smooth. Pour egg mixture over the vegetables. Bake for 30 – 45 minutes until the eggs are fully cooked. (Toothpick comes out clean with no liquid). Allow to cool in pan for 5 minutes. Remove from pan so it they don’t start sticking. Store in a air tight container for up to 7 days. Serve warm or cold.


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