Egg Muffin Cups
This recipe is so easy to make and you can make a batch on Sunday night for quick and easy breakfast during the week. Also, you can customize it to your taste by adding different veggies, meats and cheeses."This is my go-to breakfast recipe for during the week. I don't even bother reheating them; they're just as good cold. And they're so versatile so I don't get bored with them. " - JesseeC
Yield: 12 Servings Ready in moments
68 people trying soon
Verified by twojocks
|12-15 eachEggs; depending on size of muffin pan and eggs|
|1-2 tspof your favorite seasoning; I use the Trader Joe's Everyday seasoning|
|1-2 cupsgrated cheese; I use low fat cheddar or feta|
|3 eachchopped green onions; white part|
|Optional: chopped veggies; to your liking|
|Optional: chopped meats (such as ham, sausage); to your liking|
Egg Muffin Cups Preparation
Preheat oven to 375 degrees F. Lightly spray nonstick spray into 12 silicon cup cake liners or a silicon muffin pan.
In the bottom of each cup layer the meat and veggies (if using), the green onions and the cheese. You want the cups to be no more than 2/3rds full with just enough room to pour the egg around the ingredients.
Break the eggs into a measuring bowl with a spout for pouring. Add the seasoning and beat well. Pour the egg into each cup until it is 3/4 full and then stir ingredients in the cup slightly with a fork,
Bake 20-30 minutes until the eggs have risen and are slightly browned and set.
Don't over cook the eggs. You can store in ziplock bag for up to a week in the refrigerator and just heat in microwave for a quick breakfast on the go.
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