Egg Cup Muffins
These Egg Muffin Cups are deliciously creamy with the addition of cheeses and heavy cream. They are also a perfect breakfast for busy mornings. They’re easy to make and store well in the refrigerator to make ahead and easily reheat.
Servings: 6
Calories: 118kcal
Equipment
- Muffin Pan
- Wire Cooling Rack
- Measuring cups
- Measuring Spoons
Ingredients
- 6 eggs
- 2 tablespoons heavy cream
- butter or olive oil for muffin cup pan
- pinch of salt
- ½ cup of shredded cheddar cheese
Additional stir in ingredient ideas:
- Meat: ham slices bacon, ground breakfast sausage
- Sweet bell peppers
- Gorgonzola cheese
- Caramelized onions
- Broccoli
Instructions
- Preheat the oven to 350 degrees F.
- While the oven in preheating, grease the inside of the muffin cup pan with butter for extra creaminess or use olive oil. Be sure to get all bottoms and sides.
- In a large bowl, whisk together the eggs, heavy cream, and pinch of salt until well incorporated.
- Carefully spoon in the egg mixture to the muffin pan. Fill about half way.
- Then add in your additional toppings.
- Top off with more egg mixture and a little bit of shredded cheese to the top of each muffin cup. Be sure to leave a little bit of room in each cup so it doesn’t cook over.
- Bake in the preheated oven for about 26-28 minutes. Check it about 5 minutes before the recommended cook time.
Notes
Check on the eggs about 5 minutes prior to finish time. The center should be firm and a little jiggly, but not wet and runny. Think of the consistency of a custard. Too much cook time can dry out the eggs.
Nutrition
Serving: 1c | Calories: 118kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 180mg | Sodium: 123mg | Potassium: 70mg | Sugar: 1g | Vitamin A: 405IU | Calcium: 96mg | Iron: 1mg