🍳 Fluffy Egg Cups (Baked Egg Muffins)
🧂 Ingredients (makes 6–8 egg cups):
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6 large eggs
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2–3 tbsp milk or cream (for extra fluffiness)
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Salt and pepper, to taste
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1/3 cup shredded cheese (cheddar, feta, mozzarella, etc.)
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1/3 cup chopped vegetables (e.g. bell peppers, spinach, tomatoes, mushrooms)
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Optional: 1/4 cup cooked bacon, sausage, or ham
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Optional: chopped herbs (chives, parsley, thyme)
🥣 Instructions:
1. Preheat oven:
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Set to 350°F / 175°C.
2. Grease muffin tin:
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Use cooking spray or brush with oil to prevent sticking.
3. Whisk eggs:
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In a bowl, beat eggs with milk, salt, and pepper until light and frothy.
4. Fill muffin cups:
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Distribute chopped veggies, cheese, and meats evenly in each cup.
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Pour egg mixture over the top, filling each 3/4 full.
5. Bake:
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Bake for 18–22 minutes, or until egg cups are puffed, golden, and set in the center.
6. Cool & serve:
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Let cool for a few minutes, then remove with a butter knife.
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Serve warm, or cool completely for storage.
🧊 Storage & Reheating:
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze individually wrapped, then reheat in microwave for 30–60 seconds.
🔁 Variations:
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Low-carb: Add more protein, skip starchy fillings.
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Dairy-free: Skip cheese and use non-dairy milk.
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Spicy: Add jalapeños or a dash of hot sauce.
Would you like a keto-friendly, vegetarian, or sweet (like French toast cups) version next?