I try to spend a few minutes on Pinterest everyday, though this last week I wasn't on there at all. BUT, I love finding inspiration there. If you're like me... you start pinning a ton of things and you wonder if you'll ever do them!
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I was recently inspired by a post about a copycat Egg McMuffin... I adapted the recipe with our leftovers to make my own version of egg cupcakes! (PS - You can also freeze these!) This was the original inspiration:
Instead, I sprayed a muffin pan with a little extra virgin olive oil. I cracked an egg. I added some sliced mushrooms, a pinch of shredded cheese, a little leftover sausage, and some green onions.
Oven goes on for 350 degrees.
Cook for about 10-12 minutes.
The egg itself was not completely solid, but definitely not runny. I did it that way because my husband will heat it up again in the microwave. Also, in a second batch, I whisked the eggs so the yolk would be a non-factor.
On the occasional egg cup, I added a little dollop of sour cream. What a delight! It's perfect for an easy morning breakfast or for meals cooked ahead of time.
I also loved this idea for bacon and egg toasts (pictured below). I would definitely do this, but since it has a bread bottom, I think I'd want to eat it the same morning it was cooked.