Description
Fluffy Egg Cups are light, protein-packed bites filled with veggies and cheese—perfect for busy mornings or elegant brunches. Easy to customize and great for meal prep.
Ingredients
- Eggs: 6 large
- Milk: 1/4 cup
- Cheddar Cheese: 1/2 cup shredded
- Bell Pepper: 1/2 cup diced
- Spinach: 1/2 cup chopped
- Onion: 1/4 cup finely diced
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Olive Oil or Butter: 1 tablespoon
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray or butter.
- Combine Ingredients: In a large bowl, whisk together eggs and milk until frothy. Stir in shredded cheese, bell pepper, spinach, onion, salt, and pepper.
- Prepare Your Cooking Vessel: Ensure the muffin tin is evenly greased, then spoon the sautéed veggies into each cup (if pre-cooked), distributing evenly.
- Assemble the Dish: Pour the egg mixture into each muffin cup, filling them about 3/4 full. Stir gently with a fork if ingredients have settled.
- Cook to Perfection: Bake in the preheated oven for 18–20 minutes or until the egg cups have puffed and the centers are set.
- Finishing Touches: Let cool for 5 minutes in the tin, then use a butter knife to gently release each cup.
- Serve and Enjoy: Serve warm or at room temperature with toast, fruit, or a drizzle of hot sauce.
Notes
- Use silicone muffin liners for easy cleanup.
- Customize with your favorite veggies and cheese.
- Perfect for freezing—wrap individually and reheat as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 170mg
Keywords: egg muffins, breakfast cups, meal prep eggs, muffin tin eggs, easy brunch