Baked Egg Cups

Baked Egg Cups are a quick, healthy, and customizable meal prep solution, perfect for busy families looking to enjoy nutritious and delicious meals.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Base Ingredients

6 large large eggs High in protein and essential nutrients.
1/2 cup milk Adds creaminess and enhances fluffiness.
1 cup diced vegetables (bell peppers, spinach, onions, etc.) Use any seasonal vegetables on hand.
1 cup diced cooked meat (ham, bacon, sausage, etc.) Great for using up leftovers.
1 cup shredded cheese (cheddar, mozzarella, etc.) Adds a rich, melty layer on top.
to taste salt and pepper Enhances flavor; adjust according to taste.
as needed cooking spray or oil for greasing Prevents sticking during baking.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Add the diced vegetables and cooked meat into the egg mixture and stir well.
Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.
Sprinkle shredded cheese on each cup.

Baking

Bake in the preheated oven for 18-20 minutes or until the egg is set and the tops are golden.
Allow to cool for a few minutes before removing from the tin.

Notes

Customize your filling with whatever vegetables and proteins you have to reduce waste. Baked Egg Cups can be prepped in advance and stored in the fridge for busy weekdays.