Early morning football game and in need of a quick breakfast? I’ve got you covered with these easy Baked Miga Cups.
Shortly after the start of school, we start focusing our attention on football game days. Whether we are cheering on the local high school team or for our very own college team, the Texas Tech Red Raiders. With football season here, the recipes also change from packed lunches to feeding our friends and family members at tailgates to game watching parties.
The weeknights are focused on school, after school activities and homework. Lately, our meals have been sheet pan dinners with a feeding frenzy happening right in front of our eyes. The kids wake up hungry and go to bed hungry. It is a vicious cycle when they all seem to be in a growth spurt. This past weekend was no different. It was college game day, and I had a bridal shower all on the same day. That meant I needed to get to work in the kitchen to feed my family and the shower guests.
In come these handy and quick Baked Miga Cups. They are great little breakfast bites to feed your family and friends before gameday. The games here in our hometown keep getting earlier and that means tailgating consists of tacos, donuts or now these baked miga cups.
ENJOY ~ Meagan
Baked Miga Cups
Fillo cups filled with eggs, onion, bell pepper and topped off with a simple salsa.
Ingredients
- 2 15 count package of Athens Mini Fillo Shells
- 1 tablespoon unsalted butter
- 1/2 cup diced onion
- 1/3 cup diced green bell pepper
- 3 strips pre-cooked bacon, chopped
- 5 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup shredded Mexican cheese blend
- salsa or pico de gallo for topping
Instructions
Preheat oven to 350 degrees F. Add the butter to a saute pan over medium heat. Add the onions and bell pepper and allow them to saute for 5 minutes. Remove from pan and add them to a medium size bowl. Break the eggs into the bowl. Whisk the mixture until the eggs are well beaten and then add bacon, salt and pepper. Place the fillo cups onto a baking sheet and spoon a little of the mixture into each cup. Bake for 5 minutes and then remove. Sprinkle a little cheese onto each miga cup and place back in the oven for 2 minutes. Remove and top with pico de gallo or salsa. Serve warm.
Disclosure: This is a sponsored post on behalf of Athens. All opinions are 100% my own, and I appreciate your support on the brands that I love.