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Savory Breakfast Egg Cups

Savory Breakfast Egg Cups
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These Savory Breakfast Egg Cups are a quick, healthy, and versatile breakfast option. Packed with protein, fluffy eggs, cheese, and colorful veggies, they’re perfect for meal prep or busy mornings. With minimal prep and customizable ingredients, they’re a simple way to start your day.

Ingredients

Scale

Egg Base:

  • 6 large eggs
  • 1/4 cup whole milk (or plant-based milk)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Fillings:

  • 1/4 cup diced bell peppers (red, yellow, or green)
  • 1/4 cup diced onion
  • 1/2 cup shredded cheddar cheese (or mozzarella)
  • 1/4 tsp garlic powder
  • Fresh parsley or chives (optional, for garnish)

Instructions

  1. Preheat the Oven:
    Heat your oven to 375°F (190°C). Grease a 6-cup muffin tin or line with silicone muffin liners.
  2. Prepare the Egg Mixture:
    In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth.
  3. Chop and Assemble:
    Dice the vegetables finely for even cooking. Divide them evenly into the muffin cups, filling each halfway. Sprinkle cheese over the top.
  4. Add the Egg Mixture:
    Carefully pour the egg mixture over the vegetables and cheese, filling each muffin cup about 3/4 full. Do not overfill, as the mixture will rise while baking.
  5. Bake:
    Place the muffin tin in the oven and bake for 18–20 minutes or until the egg cups are set and lightly golden. A toothpick inserted in the center should come out clean.
  6. Cool and Serve:
    Let the egg cups cool in the tin for 3–5 minutes. Gently loosen with a knife or spatula, and garnish with parsley or chives before serving.

Notes

Serving Suggestions:

  • Pair with avocado slices, fruit, or a piece of toast for a complete breakfast.
  • Serve warm, or enjoy cold as a grab-and-go snack.

Storage and Reheating:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap each muffin individually and freeze for up to 3 months.
  • Reheat: Microwave for 30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes.

Tips & Tricks:

  • Dice vegetables small to ensure even cooking.
  • Customize with other add-ins like spinach, mushrooms, or diced turkey.
  • Don’t skip greasing or lining the muffin tin—this makes removing them a breeze!

Find it online: https://cakeshungry.com/savory-breakfast-egg-cups/