Ingredients
Egg cup base:
- 12 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
Caprese:
- 1/2 cup sliced grape tomatoes
- 1/2 cup chopped fresh spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp dried basil
Broccoli Cheddar:
- 1/2 cup chopped broccoli, raw
- 1/2 cup cheddar cheese
Spinach Bacon
- 1/2 cup chopped fresh spinach
- 1/2 cup chopped cooked turkey bacon
Mushroom Pepper Onion:
- 1/2 cup chopped mushroom, raw
- 1/2 cup chopped pepper, raw
- 1/2 cup chopped onion, raw
Instructions
- Preheat oven to 350F and spray muffin pan with nonstick spray.
- Whisk together eggs, salt and pepper in a large bowl.
- Place egg cup mix-ins in each muffin tin, dividing evenly among the tins. If you prefer to do all of one flavor, just 4x the mix-in recipe.
- Using a ladle or measuring cup, add whisked eggs to each cup until 3/4 the way full. You may want to sprinkle a little more veggies, bacon or cheese on top!
- Bake in oven for 25-30 minutes or until set. Let cool for a few minutes before removing with a butter knife, run it along the sides!
- Store in fridge, or freeze for later date.
Notes
Any of the veggies can be swapped for something else! Feel free to make whatever creations you would like with this.
Category: breakfast, gluten-free, nut-freeMethod: bakeCuisine: American