Description
Simple, portable egg cups perfect for meal prepping breakfasts for the week.
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped cooked meat (ham, turkey, or bacon)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped vegetables (spinach, bell peppers, or onion)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a standard 12-cup muffin tin well.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Distribute the cooked meat, cheese, and chopped vegetables evenly among the 12 muffin cups.
- Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 15 to 20 minutes, or until the eggs are set and lightly golden brown.
- Let the egg cups cool in the tin for 5 minutes before carefully removing them with a small offset spatula or knife.
Notes
- For freezing: Cool the cooked egg cups completely. Place them in a freezer-safe bag or container. They keep well for up to one month.
- To reheat: Microwave a frozen egg cup for 60 to 90 seconds, or until heated through.
- You can substitute any cooked protein or vegetable combination you prefer.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 150