Egg Muffin Cups Four Ways
Ingredients
Egg Cup Base
-
12
units
eggs
-
½
tsp
salt
-
½
tsp
pepper
Caprese
-
½
cup
sliced grape tomatoes
-
½
cup
chopped fresh spinach
-
½
cup
shredded mozzarella cheese
-
¼
tsp
dried basil
Broccoli Cheddar
-
½
cup
chopped broccoli
-
½
cup
cheddar cheese
Spinach Bacon
-
½
cup
chopped fresh spinach
-
½
cup
chopped cooked turkey bacon
Mushroom Pepper Onion
-
½
cup
chopped mushrooms
-
½
cup
chopped peppers
-
½
cup
chopped onion
Instructions
- Preheat the oven to 350°F and spray a muffin pan with nonstick spray.
- Whisk together the eggs, salt, and pepper in a large bowl.
- Place the desired mix-ins in each muffin tin, dividing evenly.
- Using a ladle or measuring cup, pour the whisked eggs into each cup until they are 3/4 full.
- Bake in the oven for 25-30 minutes or until set.
- Let cool for a few minutes before removing with a butter knife.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
8g
Total carbohydrates
5g
Total protein
10g
Sodium
200mg
Cholesterol
186mg
You might also like