Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe

Ingredients (for 6 pieces):

For the egg mixture:

6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper (to taste)

For the filling:

4 bacon strips, cooked and chopped
Cheddar cheese, shredded (about ½ cup)
Green onion, chopped (about 2 tablespoons)

Instructions:

Preheat your oven to 170°C (340°F).
Grease a muffin tin or line with muffin liners to prevent sticking.
In a medium bowl, whisk together the eggs, grated parmesan, heavy cream, salt, and pepper until well combined.
Add the chopped cooked bacon, shredded cheddar cheese, and chopped green onions into the egg mixture. Stir to combine.
Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full.
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the egg cups are set and lightly golden on top.
Once done, remove the egg cups from the oven and let them cool for a few minutes before serving.

How to Store:

If you have leftovers, you can store the egg cups in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave for about 20-30 seconds, or until warmed through.

Q&A:

Q: Can I customize the fillings in these egg cups? A: Yes! You can swap out the bacon for sausage, ham, or even veggies like spinach, bell peppers, or mushrooms for a vegetarian version.

Q: Can I use a different type of cheese? A: Absolutely! Feel free to substitute the cheddar with mozzarella, feta, or any cheese of your choice.

Q: Can I make these ahead of time? A: Yes! You can make these egg muffins ahead of time and store them in the fridge for a quick and easy breakfast during the week.

Enjoy your delicious, fluffy egg cups for breakfast!