Brunch Egg & Cheese Cups

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I’m loving using my cupcake pan for other things beyond the expected. I’m also on an egg kick these days, so when I saw a bacon, eggs and bread “cupcake” on Pinterest, I decided to try it, of course without the bacon and bread. This recipe is essentially a basic omelet, combining eggs, onions, cheese, and tomato…only shaped like a muffin. It brings more of an occasion to breakfast and is great for guests, making it easy to apportion equal shares.

As I’ve said before, I’ll say it again: never chuck the yolk. Unless you just need the egg whites to bind something together, there is no reason to omit the yolks if you are having an egg-centric dish. Yes, they contain fat, but research has shown that egg yolk consumption does not lead to high cholesterol levels. Read on to see why egg yolks glow.

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and,  if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Brunch Egg & Cheese Cups

by Aylin @ Glow Kitchen

Cook Time: 10 minutes

Keywords: bake brunch breakfast vegetarian eggs cherry tomato goat cheese breakfast brunch

Ingredients (6 eggs)

  • 6 eggs
  • 1 white onion
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp butter
  • 3 cherry tomatoes
  • 2 tbsp cheese (your choice)
  • Fresh thyme for garnish

Instructions

Chop the onion and sauté it in a saucepan over medium heat with butter, dried thyme, salt and pepper. Once translucent, evenly distribute the onions across 6 muffin tins.

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Crack one egg on top of the onions and into each muffin tin.

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Slice the cherry tomatoes in half and add one half to each egg.

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Add 1/2 teaspoon of soft cheese to each tin.

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Grind pepper atop each tin and pop the pan into the oven at 400 degrees Fahrenheit for 10 minutes or until the eggs have cooked to your liking.

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Serve with fresh thyme and enjoy!

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The onions add just the right amount of crave-worthy goodness. It’s so delicious and portion sizes are no guessing game.

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Bon Appetit!

xo Aylin

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  • http://glutenfreehappytummy.com/ Caralyn

    those are so cute! and delicious looking! i love anything “mini” — and those pack quite the nnutritional punch! thanks for sharing!

  • yelena

    How long do these last? Say I made some for the week and ate them throughout?

  • shareallicu

    Thanks these look yummy! and finally a smart article about eggs and how the yolks are healthy!! I always knew that! :)