Description
Make these savory, customizable Breakfast Cups filled with eggs, cheese, and your favorite fillings. Perfect for any morning!
Ingredients
Scale
- 6 large eggs
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite type)
- 1 cup cooked bacon or sausage, crumbled (or ½ cup for a lighter version)
- ½ cup diced bell peppers (optional)
- ½ cup diced onions (optional)
- ¼ cup milk (optional, for a creamier texture)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter for greasing the muffin tin
- Fresh herbs for garnish (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat the oven to 350°F (175°C). Grease a muffin tin with non-stick spray or butter to ensure the cups don’t stick while baking.
- Whisk the Eggs: In a mixing bowl, crack the eggs and whisk them until the yolks are fully blended with the whites. Add salt, pepper, and milk (if using) to taste.
- Add the Fillings: Stir in the cheese, crumbled bacon or sausage, and any vegetables or seasonings you’re using. Mix everything until the ingredients are evenly distributed.
- Fill the Muffin Tin: Spoon the egg mixture into the muffin tin, filling each cup about ¾ full. If you have leftover filling, you can top off any cups that need a little extra.
- Bake the Cups: Place the muffin tin in the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top. A toothpick inserted into the center should come out clean when done.
- Serve: Let the Breakfast Cups cool for a few minutes before serving. Garnish with fresh herbs or extra cheese if desired. Serve immediately, or store them in the fridge for later use.