Blender baked egg cups are the reason I suck less at mornings. Don’t get me wrong, I still suck at them, but…less sucky, ya know? Who has time to have food that isn’t processed on a regular, while trying to catch a show on Netflix to calm spirits and simultaneously brush unruly hair? WHO, I ask thee?!? *End scene*

Because I have to face mornings eventually, it means I usually face them on an empty stomach, and often in a bad mood. “Clearly you’re not a morning person Hadi.” You’re right, what was your first clue?

Getting up there in age, made me realise I can’t eat like I’m at university anymore – drinking Smirnoff and having pelau for breakfast. That’s when I started trying to think of make ahead meals that could easily be in my freezer for cranky mornings (all of them).

I started baking a version of these egg cups, first, in large quantities for a Saturday volunteer programme to feed the homeless. I soon realised the versatility and ease at freezing and storing them for a later date. This became one of my first tests on a mission to make my mornings, a little bit more bearable.

These egg cups are easy to make with the use of a blender, and are the perfect make ahead breakfast item to pack and go, but can also be great for brunch.

Blender Baked Egg Cups

Hadi Blender baked egg cups are the reason I suck less at mornings. Don’t get me wrong, I still suck at them, but…less sucky, ya know? Who has time to have food that isn’t processed on a regular, while trying to... Breakfast frittata, blender cup, egg, eggs, baked, breakfast, brunch European Print This

Serves: 4 Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 267 calories 19.5 grames fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 eggs
• 1/2 cup milk
• 2 tbsp olive oil
• 1/2 cup cheese
• 1 small onion
• 2 cloves of garlic, peeled
• 1 pod of large bell pepper
• 1 small tomato
• 1 tbsp thyme
• 1 tsp salt
• 1 tbsp white pepper
• Your favourite toppings*
• Special Equipment*: Blender, Cupcake pan

Instructions

Preheat the oven at 350°.
Grease a 12-cup cupcake pan.
Add all of the ingredients except the toppings to the blender and blend for about a minute.
Pour mix in the prepared pan.
Add chopped up toppings to egg cups.
Bake for 15 – 20 minutes or until risen and the cups slightly pull away from the pan.

Notes

Toppings can include your favourite breakfast omelette additions. For example: jalapeno peppers, roasted red peppers, olives, mushrooms, bacon, ham, onions, and sun-dried tomatoes. You can mix and match and make as many varieties as you’d like. They store well in the freezer for up to a month.