I know there a lot of these recipes out there–but this one is mine 🙂 I basically used whatever veggies I thought would make it pretty and colorful. If you don’t like peppers, substitute something else. I’d just be careful not to put “wet” veggies like tomatoes which I think would make it harder to get a dry end product. Easy to make and very yummy. So here without further ado, is the recipe.
Breakfast Egg Cups
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 73 kcal
Ingredients
- 6 eggs
- 1/2 cup half and half
- 1/4 teaspoons baking powder
- 1/4 cup ham, chopped
- 1/4 cup bacon bits
- 1/4 cup red pepper, chopped
- 1/4 cup green onions
- 1/4 cup shredded Parmesan cheese
- salt, to taste
- pepper, to taste
Instructions
Heat oven to 350 F.
Beat eggs, half and half and baking powder together.
Mix the rest of the ingredients together gently.
Spray a 12 cup muffin pan very well.
Divide the chopped veggie, meat, and cheese mixture into the bottom of the muffin cups.
- Pour the egg mixture, being careful not to fill it more than 3/4 of the way full. I did a really bad job dividing evenly so I used a spoon to even it up. This is what happens if you're not a professional chef.
- Bake for 25-30 mins until a skewer stuck in to the middle comes out clean.
- I had a tough time getting these out so be careful as you loosen them and get them out.
Nutrition Facts
Breakfast Egg Cups
Amount Per Serving
Calories 73
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Cholesterol 91mg
30%
Sodium 142mg
6%
Potassium 84mg
2%
Total Carbohydrates 1g
0%
Protein 5g
10%
Vitamin A
5.8%
Vitamin C
5.4%
Calcium
5.1%
Iron
2.7%
* Percent Daily Values are based on a 2000 calorie diet.
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