Easy Protein Egg Bite Cups
Tender and flavorful egg bite cups packed with protein and customizable with cheese, veggies, and meats, perfect for quick breakfasts or meal prepping.
Equipment
- 1 muffin tin 12-cup, greased or lined with silicone liners
- 1 large bowl
- 1 whisk
Ingredients
- 6 large eggs
- 1/4 cup milk or cream
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded cheese cheddar, mozzarella, or favorite
- 1/2 cup diced vegetables bell peppers, spinach, onions, mushrooms, optional
- 1/4 cup cooked bacon or ham chopped (optional)
- Optional herbs: chopped parsley chives, or basil
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 12-cup muffin tin or line with silicone liners.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Evenly distribute the shredded cheese, diced vegetables, and cooked meat among the muffin cups.
- Pour the egg mixture over the fillings in each cup, filling nearly to the top.
- Bake for 18 to 22 minutes, until the egg cups are set and lightly golden at the edges.
- Allow the egg cups to cool slightly before removing from the tin and serving warm.
Notes
- Try adding spinach, tomatoes, zucchini, or broccoli for extra nutrition.
- Mix different cheeses for deeper flavor.
- Incorporate fresh herbs before or after baking for brightness.
- Store refrigerated in an airtight container for up to 4 days.
- Reheat for a quick grab-and-go breakfast option.