Egg Muffin Cups
Easy and Customizable Breakfast Treat
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 12
hb
incredibleegg
collspxhb
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 12-15 each eggs depending on size of muffin pan and eggs
- 1-2 tsp of your favorite seasoning i use the trader joe's everyday seasoning
- 1-2 cups grated cheese i use low fat cheddar or feta
- 3 each chopped green onions white part
- optional: chopped veggies to your liking
- optional: chopped meats (such as ham, sausage) to your liking
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Oh my goodness, you guys! These egg muffin cups are a lifesaver! They are so easy to make, and they are packed with protein and nutrients. I love that I can customize them to my liking, and I can even make them ahead of time and reheat them throughout the week.
The best part about these egg muffin cups is that they are so versatile. You can add any type of meat, veggies, or cheese that you like. I personally love to add chopped ham, green onions, and cheddar cheese. But you can also add crumbled sausage, diced bell peppers, or even spinach. The possibilities are endless!
Step-by-step
- Preheat oven to 375 degrees F.
- Lightly spray nonstick spray into 12 silicon cup cake liners or a silicon muffin pan.
- In the bottom of each cup layer the meat and veggies (if using), the green onions and the cheese. You want the cups to be no more than 2/3rds full with just enough room to pour the egg around the ingredients.
- Break the eggs into a measuring bowl with a spout for pouring. Add the seasoning and beat well. Pour the egg into each cup until it is 3/4 full and then stir ingredients in the cup slightly with a fork,
- Bake 20-30 minutes until the eggs have risen and are slightly browned and set.
