Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Egg and Cheese Muffin Cups

20-Minute Mini Egg and Cheese Muffin Cups – Heavenly Hack!


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: TracyMarger
  • Total Time: 20 minutes
  • Yield: 12 mini muffin cups 1x
  • Diet: Low Carb

Description

Quick and easy mini egg and cheese muffin cups perfect for breakfast or snacks.


Ingredients

Scale
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • Salt and pepper to taste
  • Cooking spray or butter for greasing

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease a mini muffin tin with cooking spray or butter.
  3. In a bowl, whisk together eggs, milk, salt, and pepper.
  4. Pour the egg mixture into the muffin cups, filling each about 3/4 full.
  5. Sprinkle shredded cheese on top of each muffin cup.
  6. Bake for 12-15 minutes or until the eggs are set.
  7. Let cool slightly before removing from the tin.

Notes

  • Use any type of cheese you prefer.
  • Add diced vegetables for extra flavor.
  • Store leftovers in the fridge for up to 3 days.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 muffin cups
  • Calories: 120
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 10g
  • Cholesterol: 190mg