Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Ingredients (6 pieces)
- 6 eggs
- ¼ cup parmesan cheese, grated
- ¼ cup heavy cream
- Salt and pepper, to taste
Instructions
- Preheat your oven: Set it to 375°F (190°C). Grease a 6-cup muffin tin or line it with silicone muffin liners.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, parmesan cheese, salt, and pepper until fully combined and slightly frothy.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ of the way full.
- Bake: Place in the oven and bake for 15–18 minutes, or until the egg cups are puffed up, set in the center, and lightly golden on top.
- Cool slightly: Allow the egg cups to cool for 2–3 minutes in the pan before removing.
- Serve and enjoy: Enjoy warm, or let them cool completely for a grab-and-go breakfast option!
Optional Add-ins
- • Diced ham, cooked bacon, or sausage
- • Chopped spinach or kale
- • Sautéed mushrooms, peppers, or onions
- • Shredded cheddar, mozzarella, or feta cheese
Nutrition Facts (per egg muffin)
| Nutrient | Amount |
|---|---|
| Calories | 112 kcal |
| Carbohydrates | 1 g |
| Protein | 7 g |
| Fat | 9 g |
| Saturated Fat | 4 g |
| Cholesterol | 140 mg |
| Sodium | 140 mg |
| Fiber | 0 g |
| Sugar | 0 g |
Quick Facts
Prep Time: 5 minutes | Cook Time: 15–18 minutes | Total Time: 20–25 minutes
Servings: 6 egg muffins