Description
Delightful, bite-sized egg cups packed with protein and tailored to your taste, perfect for any meal.
Ingredients
Scale
- 6 Large Eggs
- 1/2 Cup Milk
- 1 Cup Diced Vegetables (bell peppers, spinach, onions)
- 1 Cup Shredded Cheese (cheddar or mozzarella)
- 1/2 Cup Cooked and Crumbled Bacon
- Salt and Pepper to Taste
- Olive oil or Cooking Spray (for greasing)
- Optional Herbs or Spices (Italian seasoning, smoked paprika, or fresh herbs)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
- In a large mixing bowl, crack the eggs and add the milk. Whisk vigorously until frothy, then season with salt and pepper.
- Stir in diced vegetables, shredded cheese, and crumbled bacon. Mix in any optional herbs or spices.
- Pour the mixture into the muffin tin, filling each cup about two-thirds full.
- Bake for 20–25 minutes until puffed and slightly golden on top.
- Allow cooling for a few minutes before gently running a knife around the edges to release the egg cups.
- Serve warm or allow to cool completely for storage.
Notes
These egg cups can be customized with various vegetables, cheeses, and herbs based on your preference. Ideal for meal prep—store in the fridge for up to four days.
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg