Breakfast · Tested at home

Breakfast Muffin Cups

Name: Breakfast Muffin Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 egg muffins
Ingredients: Softened butter for greasing muffin tins; 10 large eggs; 1/2 cup whole milk; 1/2 lb meat of your choice (chopped bacon, ham, sausage, etc.), cooked and chopped; 1 1/2 cups shredded cheddar cheese, divided; 1/2 cup chopped green onions; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp pepper

These breakfast muffin cups turn eggs, cheese, green onions, and your choice of cooked breakfast meat into portable individual servings. They are easy to customize, reheat well, and make weekday breakfasts much easier.

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Turn up the heat

Let’s cook.

Heat the oven to 350°F. Generously butter a standard 12 cup muffin pan.
Whisk the eggs, milk, onion powder, garlic powder, salt, and black pepper until smooth. Stir in the cooked meat, green onions, and 3/4 cup cheddar.
Divide the mixture among the muffin cups, filling each about three quarters full. Top with the remaining 3/4 cup cheddar.
Bake for 15 to 20 minutes, until the centers are set and the tops are lightly golden.
Cool in the pan for 5 minutes, then loosen the edges with a thin knife and lift out the egg cups.

From Justin’s kitchen

Any meat must be fully cooked before it is added. Refrigerate the cooled cups for up to 4 days and reheat gently in the microwave.

Breakfast Muffin Cups

Ingredients

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