Breakfast Egg Cups. Perfect for those busy school day mornings! Leftover veggies will never go to waste if you use them in these breakfast egg cups. I used a red bell pepper and spinach for the bright colors.
Add ~⅓ cup egg mixture into each cup of a greased muffin tin. Gently stir cheeses and toppings into each cup with a chopstick. Healthy Breakfast Egg Cups Start your day right with Healthy Breakfast Egg Cups!
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a special dish, breakfast egg cups. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Breakfast Egg Cups is one of the most favored of current trending meals on earth. It's easy, it's fast, it tastes yummy. It is enjoyed by millions every day. They're fine and they look wonderful. Breakfast Egg Cups is something that I've loved my entire life.
Perfect for those busy school day mornings! Leftover veggies will never go to waste if you use them in these breakfast egg cups. I used a red bell pepper and spinach for the bright colors.
To begin with this particular recipe, we have to prepare a few components. You can have breakfast egg cups using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Breakfast Egg Cups:
- {Take 10 of eggs.
- {Prepare 1/8 teaspoon of black pepper.
- {Take 1/8 teaspoon of salt.
- {Get 1/4 cup of heavy cream.
- {Prepare 1 cup of shredded breakfast fiesta cheese.
- {Get of Sprinkle imitation bacon bits.
- {Get of Butter cooking spray.
- {Make ready of Cheese for topping.
These portable breakfast egg cups are packed with vegetables and protein, baked to perfection in muffin tins and can be made in advance. Oatmeal and avocado toasts are my go-to breakfast, I eat them almost every day. A great protein as part of breakfast. Eggs are the fuel and jalapeños are the fire in this egg cup recipe.
Steps to make Breakfast Egg Cups:
- Combine all ingredients in a large bowl and whisk until mixture is fully combined.......
- Pour mixture into a muffin pan that has been sprayed with butter cooking spray.......
- Top off each egg cup with any leftover shredded cheese.......
- Bake in a preheated 375 degree oven for 20 minutes or until eggs are set......
- Let eggs rest in muffin tin for 10 minutes, then remove and place on a serving platter......
- Serve and enjoy 😉!.
Eggs are a big favorite for breakfast at our house. We usually keep a few hard boiled eggs in the fridge and to switch things up, I'll make a batch of these Low Carb Breakfast Cups. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Crack the eggs in a large measuring cup (feel free to swap out some whole egg with egg whites, if preferred).
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