Egg Cups!

This recipe is great, if you are very busy, and you need something to eat, that is easy and fast on the go. These egg cups take about 30 minutes to make can make, and you can store them in the fridge, until you need a snack to grab and go.









For 6 egg cups, you will need:
4 eggs
Salt (to taste)
Pepper (to taste)
Paprika (optional). You can use any seasonings you like.
Tomatoes, chopped. (I chopped up 6 cherry tomatoes).
Nonstick cooking spray or oil for the muffin tin. 

Quick tip: You can use any filling you like for these egg cups, tomatoes is just what I like. You can even fill them with some ham or chicken if desired. 

- Preheat your oven to 350 degrees fahrenheit (about 175 degrees celsius). 
- Grease a muffin tin with either nonstick cooking spray or a little bit of oil. Set it aside. 
- Using a whisk, whisk together the eggs with the seasonings. The more you whisk, the ligther the egg cups will be.
- Using a small ladle, divide the egg mixure evenly among the 6 muffin tin holes.
- Divide the desired filling evenly among the filled muffin tin holes.
- Cook in the oven for about 15 to 20 minutes. 
- Let them cool for a little bit, then transfer them to a place, using a small palette knife.

Enjoy!