Description
A quick, protein-packed breakfast that’s easy to make and perfect for meal prep. These fluffy egg cups combine crispy bacon, melty cheddar cheese, and a creamy egg mixture, baked into a deliciously light and fluffy muffin. They’re great for busy mornings, brunch, or even a healthy snack!
Ingredients
Scale
- 6 large eggs
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream
- Salt and pepper, to taste
- 4 strips of bacon, cooked and chopped
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped green onion
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and grease a 6-cup muffin tin with cooking spray or butter.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, Parmesan cheese, heavy cream, salt, and pepper until smooth.
- Fill the muffin cups: Divide the chopped bacon, shredded cheddar cheese, and green onion evenly into the 6 muffin cups.
- Pour the eggs: Carefully pour the egg mixture over the fillings, filling each cup about ¾ full.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
- Cool & Serve: Let the egg muffins cool in the tin for a few minutes before removing. Enjoy warm or store for later.
Notes
- For a spicy kick, add diced jalapeños.
- Make it vegetarian by replacing bacon with mushrooms or bell peppers.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months and reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American