Start your day off right with a nutritious and delicious breakfast that's both easy to make and packed with protein! Introducing our Healthy Breakfast Egg Cups recipe, a game-changer for busy mornings. With just 10 minutes of prep time and 20 minutes of cooking time, you can have a batch of 6 egg cups ready to fuel your day. And the best part? You can customize them with your favorite veggies and cheese for a breakfast that's tailored to your taste buds. So, what are you waiting for? Dive into our simple recipe and start your day off egg-stra special!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 egg cups
Ingredients
- 6 eggs
- 1 cup chopped vegetables (bell peppers, spinach, etc.)
- 1/2 cup shredded cheese
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 6-cup muffin tin with cooking spray or butter to prevent sticking.
- Wash and finely chop the selected vegetables (bell peppers, spinach) into small, uniform pieces to ensure even distribution throughout the egg cups.
- In a large mixing bowl, crack the 6 eggs and whisk them together with the milk until well combined and slightly frothy.
- Add the chopped vegetables, shredded cheese, salt, and pepper to the egg mixture. Stir gently to distribute ingredients evenly.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and have a light golden color on top.
- Remove from the oven and let the egg cups cool in the tin for 5 minutes to help them firm up and make removal easier.
- Gently run a knife around the edges of each egg cup and use a small spatula to lift them out of the tin.
- Serve warm immediately or store in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave for 30 seconds when ready to eat.
Tips
- To ensure your egg cups turn out perfectly, make sure to grease your muffin tin thoroughly to prevent sticking. Also, don't overfill the cups, as they will rise during baking. If you're planning to store them for later, let them cool completely before refrigerating or freezing. And when reheating, a quick 30-second microwave blast will have them warm and ready to go!
Nutrition Facts
Calories: 100kcal
Carbohydrates: 2g
Protein: 8g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 190mg
