Muffin Tin Eggs Recipe
American · Main course · 25 min total
These baked egg cups are a quick, customizable breakfast or brunch option, perfect for meal prep and feeding a crowd.
10
min prep
min prep
15
min cook
min cook
6
servings
servings
160
kcal/serving
kcal/serving
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cooked bacon or ham
- 2 tablespoons chopped fresh chives or green onions
- Nonstick cooking spray
Instructions
- Preheat oven to 375°F (190°C). Spray a 6-cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Stir in cheese, bacon, and chives.
- Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 12-15 minutes, until eggs are set and lightly golden on top.
- Let cool in the pan for 2 minutes, then run a knife around the edges to loosen. Serve warm.
Tips
- Customize with your favorite mix-ins like sautéed vegetables, different cheeses, or cooked sausage.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds.
- These egg cups can be frozen for up to 1 month. Thaw overnight in the fridge and reheat.
- Use silicone muffin cups for easy release without sticking.
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