Egg Muffin Cups Recipe
These egg muffin cups are deliciously creamy with the addition of cheeses and heavy cream. They are also a perfect breakfast for busy mornings. They’re easy to make and store well in the refrigerator to make ahead and easily reheat.
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Ingredients
- eggs
- heavy cream
- butter or olive oil for muffin cup pan
- pinch of salt
- fresh shredded cheddar cheese
Instructions
While the oven in preheating, grease the inside of the muffin cup pan with butter for extra creaminess or use olive oil. Be sure to get all bottoms and sides.
In a large bowl, whisk together the eggs and heavy cream until well incorporated.
Carefully spoon in the egg mixture to the muffin pan. Fill about half way.
Then add in your additional toppings.
Next, top off with more egg mixture and a little bit of shredded cheese to the top of each muffin cup. Be sure to leave a little bit of room in each cup so it doesn’t cook over.
Bake in the preheated oven for about 26-28 minutes. Check it about 5 minutes before. You want to be careful not to overcook the eggs. Otherwise, they end up spongy and dry.
The consistency that you are looking for is a nice custard like and creamy egg cup.
IDEAS
- Meats: ground breakfast sausage, bacon, or chorizo (be sure to precook the meats).
- Caramelized onions and sautéed mushrooms.
- Flavorful cheeses: Gorgonzola, Parmesan, Pecorino, or Sharp cheddar.
- Fresh veggies: broccoli, sweet or hot peppers, or tomatoes.
- Fresh herbs: basil, mint, Italian parsley, or oregano.
- Have leftover taco meat? Why not try to add it to a couple of muffin cups! Serve it with a little sour cream, salsa, and fresh avocados for a little Mexican inspired breakfast!
- When using your additional toppings, use what you have available! I’m all for finding creative ways to use up leftovers and keep things frugal.
Another great thing about these egg cups is that they can be made ahead of time and stored in the refrigerator. When storing in the refrigerator, store with a tight fitting lid.
I like these glass bowls for my food storage.
They can be kept fresh in the refrigerator for about 4 days.
To reheat the eggs – I’ve found that the best method is to reheat low and slow in the oven. Set the oven to 300 degrees and heat the egg muffins for about 10-15 minutes, or until heated through.
You don’t want to bake them too long or at too high of a temperature because this will make spongy and dry eggs.
I don’t recommend heating them up in a microwave. However, if traveling or on the go, you may find this necessary. Reheat in a lower setting, wrap the eggs in a paper towel, and heat for about 30-60 seconds.
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Egg Cup Muffins
Equipment
Ingredients
- 6 eggs
- 2 tablespoons heavy cream
- butter or olive oil for muffin cup pan
- pinch salt
- ½ cup shredded cheddar cheese
Additional stir in ingredient ideas:
- Meat: ham slices bacon, ground breakfast sausage
- Sweet bell peppers
- Gorgonzola cheese
- Caramelized onions
- Broccoli
Instructions
- Preheat the oven to 350 degrees F.
- While the oven in preheating, grease the inside of the muffin cup pan with butter for extra creaminess or use olive oil. Be sure to get all bottoms and sides.
- In a large bowl, whisk together the eggs, heavy cream, and pinch of salt until well incorporated.
- Carefully spoon in the egg mixture to the muffin pan. Fill about half way.
- Then add in your additional toppings.
- Top off with more egg mixture and a little bit of shredded cheese to the top of each muffin cup. Be sure to leave a little bit of room in each cup so it doesn’t cook over.
- Bake in the preheated oven for about 26-28 minutes. Check it about 5 minutes before the recommended cook time.
Notes
Nutrition
