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A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Cheddar Egg Cups

Grabbing your purse or wallet, running with a make up bag in one hand and putting on your belt with the other, you get into your car and realize you forgot your breakfast and morning coffee but it’s too late to go back, so you simply drive off to work or school. One hour into your work or school day your stomach is growling, and you cannot focus.

Running late for work or school is frustrating because your entire routine is thrown off for the day. I am a breakfast fanatic, and I do not function well without breakfast in my system. If you are like me, I got you covered with these cheddar egg cups.

The fun and creative part about making these egg cups is you can add any ingredients you want. You can add any cheese you love like pepper jack, any vegetables you love like mushrooms, any seasoning you love like the Everything But the Bagel seasoning. This is very customizable and allows you to be creative with your meals, which is the most important thing when eating healthily. Also, you can make these in advance to have ready for the week or the next day.

This portable breakfast involves all the important factors that should be included into a meal: protein, fats, micronutrients (vegetable or fruit) and can be paired with any carb of your choice.

Get in the kitchen and be creative with your breakfast, so you would not go hungry again.

Start to finish: 15 minutes

Servings: 3


6 eggs

16oz. can of corn

16oz. can of black beans

1/2 cup grated cheddar cheese

4 scallions




Preheat the oven to 425 F.

Crack the eggs into a bowl and whisk until the egg mixture fluffs. I used a stand mixer, but you can use an electric hand mixer or a whisk.

Season the eggs with salt and pepper and carefully mix using a rubber spatula. Pour the seasoned egg mixture into sprayed muffin tin. Fill each muffin cup all the way to the top. Also, do not forget to spray the muffin tray with an oil spray or brush with oil to avoid the eggs from sticking.

Once the muffin cups are filled, add sliced scallions, corn and beans. Top each one with grated cheddar cheese.

Bake for 10 minutes.

Enjoy with buttered toast and a side of fruit.

** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

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