Egg Breakfast Cups Recipe by Tasty
Here’s what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Yield: 6 servings
Nutrition Facts: calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
Ingredients:
- 5 eggs
- salt, to taste
- pepper, to taste
- spinach, chopped
- tomato, diced
- onion, diced fine
- 1 bell pepper, diced fine
- 1 head broccoli, cut into small florets
- parmesan cheese
- cheddar cheese
Instruction:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Breakfast Egg Muffins 3 Ways
Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!
Prep: 15min
Total: 35min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 82 kcal, Carbohydrate 1 g, Protein 6 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 168 mg, Sodium 97 mg, servingSize 1 serving
Ingredients:
- 12 large eggs
- 2 tablespoons finely chopped onion, ((red, white or yellow/brown))
- Salt and pepper, (to taste)
- 1/4 cup fresh spinach, (roughly chopped)
- 8 grape or cherry tomatoes, (halved)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked bacon, (chopped)
- 1/4 cup shredded cheddar cheese
- 1/4 cup sliced brown mushrooms
- 1/4 cup red bell pepper, ((capsicum), diced)
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon garlic powder (or 1/3 teaspoon minced garlic)
Instruction:
- Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up into each tin of a greased muffin tin.
- Divide the three topping combinations into 4 muffin cups each.
- Bake for 15-20 minutes, until set.
- Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
- Enjoy!
Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
FAQ
How to make an egg cup?
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. …
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
What do you use egg cups for?
Why are my egg cups spongy?
How long do egg cups last in the fridge?
How do you keep egg cups from sticking to muffin tins?
