Egg Cups with a Mornay Sauce

As we head to the end of my week-long breakfast series, I give you Egg Cups with a Mornay Sauce. These are perfect for a Friday morning, as you’ll be set for breakfasts through the weekend.

Prep your filling while your oven pre-heats to 375°.

My fillings were diced ham, green onions, orange bell pepper, mushrooms and black beans seasoned with garlic and cumin (leftovers from Taco Tuesday). Also a little shredded cheese.

Mix 8 eggs, a splash of milk, black pepper, paprika, garlic powder and cayenne.

In a greased muffin tin, add your fillings and pour the egg mix on top. Put a rimmed cookie sheet in the oven and add a cup or two of water. Put in the muffin tin and cook for about 30 minutes.

The water bath makes the cup sides nice and soft,m not shriveled and overcooked.

Top with…

Mornay sauce:
2 TBS Butter
2 TBS All-Purpose Flour
1/2 cup Whole Milk
1/2 cup Gruyere Cheese, shredded
¼ tsp Pepper, ground
Over low heat in a sauce pan melt the butter, stir in the flour, add the milk, then the cheese. Stirring well the whole time.