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