Egg Muffin Cups
Quick and delicious Egg Muffin Cups perfect for busy mornings, packed with protein and customizable to suit your taste.
Ingredients
Main ingredients
- 6 large large eggs
- 1/4 cup milk
- 1/2 cup shredded cheese Use your favorite type of 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
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- In a bowl, whisk together the eggs and milk. Add salt and pepper to taste.
- Divide the cheese, bell peppers, onions, and bacon evenly among the muffin cups.
- Pour the egg mixture into each cup, filling them about 3/4 full.
Cooking
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let the Egg Muffin Cups cool for 5 minutes before removing them from the tin.
Notes
Egg Muffin Cups can be served warm or at room temperature and are great on their own or with fresh fruit or a salad. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.