Mini Mighty Eggs

Eggs, they are not just the glue that holds your cake together, they are a staple all their own.  With a few add-ins you can change eggs from breakfast, to lunch, to dinner.  This recipe is easy and quick.  It’s perfect for a simple brunch or a breakfast you can reheat and take on the go. You can also change it to fit your mood, whether you want no cheese, peppers, onions, or anything you like.  It’s really a mini mighty bite size meal.


  • onions
  • mushrooms(optional)
  • dried oregano
  • cheese
  • eggs
  • sour cream
  • salt pepper
  • dried garlic

How to:

  1. preheat your oven to 375
  2. grab a cupcake pan and grease/spray it well
  3. in a bowl mix together 2 eggs, 1 tablespoon of sour cream, 3 shakes of oregano, 1 shake salt and pepper, and 1 slice of cheese(cubed up) or 1 small palmful of shredded cheese
  4. in a skillet add a little bit of oil and a pinch of dried garlic and saute up the onions( about 1/4 of the onion)  just so they are translucent
  5. then add the onions to the egg mixture
  6. pour into well-greased pan and cook for about 8 minutes until the eggs seem to be stiffening up
  7. while the eggs are cooking saute up the mushrooms, once the eggs have become slightly firmer add them to the top, as well as some more cheese
  8. cook for another 5-7 minutes
  9. the eggs will be stiff and not runny if poked.
  10. let cool for about a minute before removing from the tin
  11. then serve and eat
  12. these are great reheated next day to bring to school or lunch

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