Egg Muffins
These yummy, protein-rich egg muffin cups are the easiest make-ahead breakfast option to grab throughout the week!
Servings: 12 servings
Ingredients
- 8 ounces bacon
- 12 eggs
- 1 cup cheddar cheese shredded
- ⅓ cup heavy cream or milk dairy or non-dairy
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Green onions finely chopped, for garnish
Instructions
- Chop the raw bacon and pan fry it until crispy.
- While your bacon is cooking, preheat the oven to 350°F and line your tin with muffin liners.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Split the bacon and cheese between the 12 muffin cups, then pour the egg mixture over top.
- Bake the egg cups for 20 minutes, then let cool slightly, and enjoy!
Nutrition
Calories: 203kcal | Carbohydrates: 1g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 193mg | Sodium: 348mg | Potassium: 118mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 456IU | Vitamin C: 0.4mg | Calcium: 98mg | Iron: 1mg