Description
Start your day with these delightful, protein-packed egg cups that combine eggs, veggies, cheese, and your favorite proteins baked to perfection in a muffin tin. They’re quick, easy, and endlessly customizable — perfect for busy mornings or leisurely brunches. Whether you want a low-fat, vegetarian, or hearty meaty option, these egg cups fit your lifestyle and taste buds while keeping breakfast exciting and wholesome.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk or cream (optional for creaminess)
- 1 cup diced bell peppers
- 1 cup fresh spinach, chopped
- 1/2 cup cooked bacon or sausage, diced
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional herbs: parsley, chives, or thyme
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a bowl, whisk eggs and milk until blended. Season with salt and pepper.
- Add vegetables, cooked meat, cheese, and herbs to the egg mixture. Stir gently.
- Pour the mixture evenly into muffin cups, filling about 3/4 full.
- Bake for 15 minutes or until eggs are set and lightly golden.
- Let cool for a few minutes, then remove from the tin and serve warm.
Notes
- Precook all meats and hard vegetables before mixing.
- Feel free to swap ingredients to suit your taste or dietary needs.
- Use paper liners for easier cleanup and serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 180mg