Kent Island is known for blue crabs and this recipe is our tribute to this location. Fresh crab meat is recommended but it is also a great way to use leftover crab meat. Make them on the weekends and store them in the fridge for a quick and nutritious grab and go breakfast! Enjoy!
RECIPE: Crab and Egg Go Cups
A great way to use leftover crab meat. Make them on the weekends for a quick and nutritious breakfast to just grab and go! Enjoy!
Ingredients
- 6 eggs, beaten
- 1/4 tsp cayenne red pepper
- 1/4 cup vidalia onion (or 1/4 of the large vidalia onion)
- 4 cloves garlic, chopped
- 2 stalks spring onions, chopped
- 2 pcs large Roma tomatoes, diced
- 1/4 cup fresh spinach, chopped
- 1/4 cup feta cheese, or to taste
- 2 strips nitrite-free bacon, crumbled (feel free to skip)
- 1/2 red bell pepper, diced
- 1-2 tbsps extra virgin olive oil
- 8 oz crab meat
Instructions
- Preheat oven to 350F degrees
- Grease muffin pan.
- Beat eggs and season with salt and pepper, and cayenne red pepper, to taste. Set aside.
- Heat the olive oil, and saute the onion until translucent.
- Add the chopped garlic, chopped tomatoes and spring onion and saute until soft.
- Add the cooked ingredients to egg mixture, (and add bacon if desired).
- Add crab meat and feta cheese and mix together lightly.
- Bake for 25 minutes and cool.
- Consume immediately or keep in an airtight container and keep in the fridge.
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