Description
5-Ingredient Egg Muffin cup: A Quick and Delicious Breakfast Option. A simple, customizable recipe that packs a protein-packed punch in a convenient, grab-and-go format.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup cooked and crumbled bacon
- Salt and pepper to taste
Instructions
1. Preheat Oven: Start by preheating your oven to 350°F and grease a muffin tin to prevent sticking.
2. Whisk Eggs & Milk: In a bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.
3. Add Fillings to cup: Divide the shredded cheese, diced bell peppers, onions, and crumbled bacon evenly into each muffin cup.
4. Pour Egg Mixture: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full.
5. Bake: Pop the muffin tin in the oven and bake for 20–25 minutes, or until the egg cup are set in the center and lightly golden on top.
6. Cool & Remove: Allow the egg muffin cup to cool in the tin for 5 minutes before removing them to avoid any sticking.
Notes
These egg muffin cup are perfect for meal prepping and can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg