Over here, we're always looking for ways to make breakfast more fun & eggs easy to eat on the go. These crispy crunchy egg cups are the perfect way to do just that. You get protein rich eggs & whatever kind of veggies you'd like, all in a crispy cup made from egg roll wrappers.
Make a big batch of cups & you could even replace the eggs & veggies to make sweet versions with fruit & yogurt!
Crispy Crunchy Egg Cups
MAKES 12 CUPS
- 6 square egg roll wrappers, cut in half diagonally
- 1/2 - 3/4 cup roasted bell peppers
- 10 eggs
- splash of milk
- salt & pepper
- dried parsley
- cheese *Optional
Preheat the oven to 375 degrees F. Grease a muffin tin & press one egg roll wrapper halve into each muffin cup. Bake for 8 minutes or until golden. Remove & let cool.
Meanwhile, crack eggs into a bowl. Add in milk, a pinch of salt & pepper, a teaspoon of dried parsley, and whisk together. In a large pan over medium heat, add 1 tablespoon of olive oil or kerrygold butter. Once hot, add in peppers & pour egg mixture over top. Scramble.
Spoon scrambled eggs & peppers into the muffin tins evenly. If you'd like, top with your favorite cheese and broil until melted.