Breakfast Egg Cups
Breakfast Egg Cups give you all the delicious goodness of an omelette in the incredibly convenient form of a cup. They're easy to make and delectable!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
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.
Calories: 73kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 142mg | Potassium: 84mg | Vitamin A: 290IU | Vitamin C: 4.5mg | Calcium: 51mg | Iron: 0.5mg