Fluffy Egg Cups

Eggs are a staple ingredient that I always have in my refrigerator. (Well, almost always. I can name a few times when I've had to run to my neighbor's house to borrow 2 eggs for an emergency batch of chocolate chip cookies, or the like.) And they are another of my go-to ingredients for dinner when I don't have anything else planned. These Fluffy Egg Cups are an easy dish to make with the odds and ends you probably already have on hand. 

Fluffy Egg Cups are also a perfect recipe when cooking with kids in your kitchen. There is very little precise measuring required, and kids can have fun picking and choosing their ingredients as they customize their own dinner entree. I have included several Add-In ingredients, but this list is by no means exhaustive. Use your imagination and incorporate your own favorites to this meal. The egg cups pictured include sauteed garlic spinach, Mexican Blend shredded cheese, and chopped turkey deli meat.

Fluffy Egg Cups

2 eggs per serving
Milk or cream (1 tsp./egg used)
Salt and pepper, to taste
3-4 Add-Ins

Preheat oven to 375-degrees (or 350-degrees if using a convection oven). Grease oven-safe bowls or ramekins (enough for desired number of servings). 

In a bowl, add eggs, milk or cream, salt and pepper; and stir with a wire whisk or fork to scramble eggs and thoroughly combine ingredients.

Layer 3 or 4 Add-Ins in the bottom of the bowl or ramekin. If using cheese, results will be better if it is layered between or on top of other Add-In ingredients. Pour scrambled eggs over Add-In ingredients, evenly distributing eggs between all bowls or ramekins. Place Fluffy Egg Cups on a baking sheet. Bake for 15-20 minutes. Fluffy Egg Cups are done when the tops begin to turn golden in color and a knife, when inserted in the center, comes out clean.



Add-Ins:
Shredded cheese, your choice
Bacon
Sausage crumbles
Ham, diced
Grilled chicken, diced
Fajita steak, diced
Onions, sauteed or fresh
Broccolli (pre-cooked tender-crisp)
Cauliflower (pre-cooked, tender-crisp)
Bell pepper, diced (sauteed or fresh)
Spinach (fresh: sauteed or frozen: thawed and squeezed dry)
Carrots (fresh: shredded or pre-cooked and diced)
Tomatoes, diced
pico de gallo or salsa