Description
Bake portable, omelet-style egg cups perfect for meal prepping breakfasts for the week.
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped cooked meat (ham, turkey, or bacon)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped vegetables (spinach, bell peppers, onions)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 12-cup standard muffin tin.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Distribute the cooked meat, cheese, and chopped vegetables evenly among the prepared muffin cups.
- Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 15 to 20 minutes, or until the eggs are set and slightly golden.
- Let the egg cups cool in the tin for a few minutes before carefully removing them.
Notes
- For freezing, cool the cooked egg cups completely. Place them in an airtight, freezer-safe container or bag. They keep well for up to one month.
- To reheat from frozen, microwave one or two cups for 60 to 90 seconds, or until heated through.
- You can substitute any cooked protein or vegetable combination you prefer for variety.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 150