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.
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.
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.