Egg Muffin Cups
Easy and customizable egg muffin cups—a kid‑friendly breakfast that can be prepped ahead for busy mornings.
- Prep Time: 10 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 3 large eggs
- ½ 1/4 cup milk
- ½ Salt and pepper to taste
- ½ 1/2 cup diced bell peppers
- ½ 1/2 cup diced cooked ham or crumbled cooked bacon
- ½ 1/2 cup shredded cheddar cheese
- ½ Chopped fresh herbs (optional)
Instructions
- Preheat oven to 350°F (180°C) and grease a 12‑cup muffin tin.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in bell peppers, ham or bacon, cheese, and herbs.
- Divide mixture among muffin cups and bake for 15–20 minutes until set.
- Cool slightly before removing from the tin. Serve warm or at room temperature.
Chef’s Pro Tips
- Use silicone muffin cups for easy removal and cleanup.
- Experiment with different mix‑ins like spinach, mushrooms, or feta cheese for variety.
- Store leftovers in the fridge for up to 3 days or freeze individually for quick reheatable breakfasts.
Nutritional Estimates
Per serving · 2 servings total
| calories | 180 |
|---|---|
| protein | 14g |
| carbohydrates | 2g |
| fat | 12g |
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