Description
These savory egg and cheese muffin cups are a grab-and-go breakfast solution perfect for busy school mornings. Made with simple ingredients, they are customizable, budget-friendly, and can be prepped ahead for the entire week.
Ingredients
Scale
- 12 large eggs
- 1/2 cup heavy cream or whole milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional add-ins: 1/2 cup cooked bacon or sausage (crumbled), 1/2 cup diced bell peppers, 1/2 cup chopped spinach, 1/2 cup diced ham, 1 teaspoon hot sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter or olive oil spray.
- In a medium bowl, crack the eggs and add heavy cream, salt, and pepper. Whisk vigorously for about a minute until the mixture is uniform and slightly frothy.
- Divide your chosen add-ins (bacon, peppers, spinach, etc.) evenly among the 12 muffin cups.
- Pour the egg mixture into each cup, filling them about 3/4 full to prevent overflow.
- Bake for 15-18 minutes, or until the tops are set and slightly puffed up. They should not be jiggly in the center.
- Let the muffins cool in the tin for 5 minutes to help them set, then loosen edges with a butter knife and remove.
Notes
If using wet ingredients like spinach or fresh peppers, squeeze out excess moisture to prevent soggy muffins. Whisk eggs well for a fluffier texture. Use fresh shredded cheese rather than pre-shredded for better melting. Cool completely before freezing to avoid condensation. These are naturally gluten-free if add-ins are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 1
- Protein: 9
Keywords: breakfast muffins, egg cups, back to school breakfast, meal prep, grab and go breakfast, egg and cheese muffins, easy breakfast recipe