I would never trade anything for fresh dungeness crabs and some melted butter. But I do have my limits for how much fresh crab I can eat in a single meal. And when I catch a limit of crabs, there will be some additional leftover crab for breakfast. Breakfast egg cups have been a go-to recipe of mine, and after a winter crabbing trip, I had some leftover crab to make some crab egg cups. The crab egg cups are sweet, salty, and the perfect breakfast for a lazy morning at the beach. And the best part is you can customize the cups with your own seasonings, cheese, and veggies with crab and eggs being the stars!
Ingredients
6 Eggs
2oz Cheese
1 Green Onion
1/4tsp Fresh Cracked Pepper
1oz Cooked Crab
Prep: 10 minutes
Cook Time: 20 Minutes
Oven Temp: 400
Set your oven to 400 degrees, cooking rack in the middle. If you have done so already, de-shell about 1oz of crab, set aside on a small plate. Start by grading your cheese. For my recipe I used truffle cheese, but you can use 1tsp of cream cheese per egg cup or your choice of shredded cheese. Thinly slice 1 green onion, you can substitute small pieces of bell pepper or other veggies.Take a large bowl, whisk the 6 eggs, add fresh cracked pepper, but you can add your own seasoning to the dish. Have a muffin tin ready with silicone muffin cups. The silicone cups will make for easier clean up and cook evenly. Pour the egg mixture into each cup as evenly as possible. Next by hand, add some crab, then veggies, then cheese to the egg cups. Do not over full the egg cups with crab, veggies and cheese. Place the egg cups in the oven and cook for 20 minutes. You are looking for the cups to be fluffy with a little wiggle. Take out of the oven, let the egg cups cool for a few minutes, then remove from silicone cups and enjoy this tasty crab breakfast!