Easy Egg Bite Cups
Tender and protein-packed egg cups, customizable with cheese, veggies, and meats. Perfect for quick, nutritious breakfasts or meal prep with a flavorful, satisfying taste.
Equipment
- 1 muffin tin 12-cup size, greased or lined
- 1 large bowl for whisking eggs
Ingredients
- 6 large eggs
- 1/4 cup milk or cream
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded cheese cheddar, mozzarella, or favorite
- 1/2 cup diced vegetables bell peppers, spinach, onions, mushrooms, optional
- 1/4 cup cooked bacon or ham chopped (optional)
- Optional herbs: chopped parsley chives, or basil
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 12-cup muffin tin or line it with silicone liners.
- In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
- Evenly divide shredded cheese, diced vegetables, and cooked meat, if using, among the muffin cups.
- Pour the egg mixture over the fillings in each cup, filling almost to the top.
- Bake for 18 to 22 minutes, until the egg cups are set and lightly golden around the edges.
- Allow the egg cups to cool slightly before removing from the tin and serving warm.
Notes
- Use spinach, tomatoes, zucchini, or broccoli for added nutrition.
- Mix cheeses for richer flavor.
- Add fresh herbs before or after baking for brightness.
- Store in an airtight container refrigerated up to 4 days.
- Reheat for quick, grab-and-go breakfasts.