Recently, Scott and I have been trying to eat a bit more healthfully and shed a few of those winter pounds that crept on over the last few months. We've found that doing Phase 1 of the South Beach Diet helps us both get our eating habits in check and forces us to think a bit more carefully about the food we eat. While I'm looking forward to switching back to oatmeal and other whole grains for my morning meal once this very limited carb phase is over, I've also been enjoying making egg cups for our breakfasts.
These muffin-sized egg bakes (even when not following South Beach, I've made similar recipes in a larger baking dish for brunch potlucks and holiday morning buffets) are essentially portable omelettes that, once cooked, make breakfast prep a snap in the morning. Just grab one and reheat it for a morning meal that contains lots of protein and one healthy serving of vegetables.
The recipe I'm following this week is after the jump.
I've never really used an egg cup. To me it's almost as bizarre a kitchen accessory as the bygone 
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