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Egg McCup

My husband and kid just returned from a boys weekend visiting the in-laws so there isn’t much food in the house. I had to get really crafty when my kid begged to make breakfast before the sun was even up.  We had so much fun making these and they were a huge hit all around.  To make these you can use basic coffee cups or ramekins.

Egg McCup

Prep Time: 5 mins  Cooking Time: 15 to 20 minutes

3 to 4 veggie sausage patties (defrosted)
3 eggs
4 egg whites
2 tablespoons flour
1/2 teaspoon baking powder
1/2 cup lowfat milk
salt and pepper
shredded cheddar cheese for sprinkling
4 pieces wheat bread

Preheat the oven at 400 degrees and set out sausage to defrost.  Whisk together eggs, milk, flour, baking powder. Spray coffee cups or ramekins with a generous amount of cooking spray. For larger cups use only 3 cups, for ramekins use 4.  Place one defrosted sausage at the bottom of each cup.  (If sausage is still frozen, microwave for 10 to 15 seconds to take the chill off.)  Pour egg mixture into each cup until they are 3/4 full.  Sprinkle shredded cheese on top of each cup and place all cups on a cookie sheet. Bake for 15 to 20 minutes or until egg is puffy and center is no longer runny. (Cooking time will depend on size of cup.)  Meanwhile, toast wheat bread.  When finished add salt and pepper to taste and serve with wheat toast on the side.  Serves 3 to 4.

This breakfast provides all the fun of an Egg McMuffin with none of the guilt. My kid loved digging right into the cup and getting a fork full of goodness each time.

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