Egg Muffin Cups
Ingredients
The base
-
8
large
Eggs
-
¼
cup
Heavy cream
-
1
tsp
Sea salt
-
½
tsp
Black pepper
The vegetables
-
1
cup
Broccoli
-
1
cup
Cauliflower
-
1
cup
Red bell pepper
-
2
cloves
Garlic
-
2
tbsp
Olive oil
The cheese
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Toss the broccoli, cauliflower, red pepper, minced garlic, and olive oil together.
- Spread the vegetables on the baking sheet and roast for 15-20 minutes until browned.
- Line a muffin tin with parchment or silicone liners.
- Once the vegetables are done, distribute them evenly among the muffin cups.
- In a bowl, whisk together the eggs, heavy cream, sea salt, and black pepper, then stir in the cheese.
- Pour the egg mixture into the muffin cups over the vegetables.
- Bake for 15-20 minutes until the eggs are set.
Nutrition Facts (estimated)
Servings
12
Calories
124
Total fat
9.7g
Total carbohydrates
2.5g
Total protein
6.7g
Sodium
mg
Cholesterol
mg
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