Egg Muffins
These yummy, protein-rich egg muffin cups are the easiest make-ahead breakfast option to grab throughout the week!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: Cassy Joy Garcia
- 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
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!
Calories: 210kcal | Carbohydrates: 1.1g | Protein: 11g | Fat: 17.7g | Saturated Fat: 7.3g | Cholesterol: 215.1mg | Sodium: 354.8mg | Sugar: 0.6g