Description
These Breakfast Cups are fluffy, cheesy treats perfect for a healthy morning!
Ingredients
Scale
- 6 large eggs, providing structure and rich flavor.
- 1/4 cup milk, keeping the texture light and moist.
- 1/4 cup Parmesan cheese, adding a nutty, savory depth.
- 1/2 cup shredded cheddar cheese, melting into gooey perfection.
- 1/2 cup diced bell pepper, for sweetness and crunch.
- 1 cup chopped spinach, adding color and nutrients.
- 1/2 cup halved cherry tomatoes, for juicy brightness.
- Salt and black pepper, to taste, balancing and enhancing flavor.
- Olive oil or cooking spray, for greasing the muffin tin and preventing sticking.
Instructions
- Begin by preheating your oven to 375°F (190°C). This temperature is crucial for creating that light and fluffy texture we aim for in our Breakfast Cups. While the oven warms up, prepare your muffin tin by lightly greasing it with olive oil or using cooking spray, which ensures our delightful cups won’t stick.
- In a mixing bowl, crack open the 6 large eggs and add 1/4 cup of milk. Using a whisk, mix these ingredients together until the mixture becomes frothy. This blending adds air into the eggs, contributing to the fluffiness of the Breakfast Cups. Season with salt and black pepper to taste—as this will infuse flavor throughout the cups.
- Now, it’s time to multitask! Distribute the 1 cup of chopped spinach, 1/2 cup of diced bell pepper, and 1/2 cup of halved cherry tomatoes evenly into each muffin cup. Arranging your vegetables creates a beautiful appearance and ensures everyone gets a great mix of flavors in each bite.
- Pour the egg mixture carefully over the vegetables in each muffin cup. Fill each cup to about three-quarters full, as the mixture will puff up while baking. To finish, sprinkle the tops with 1/4 cup of Parmesan cheese and 1/2 cup of shredded cheddar cheese. These cheeses will create a delicious, gooey topping during the baking process.
- Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the Breakfast Cups are puffed up and golden brown on top. Keep an eye on them towards the end to prevent over-baking, as an extra minute can make a difference!
- Once done, take the muffin tin out of the oven and let the Breakfast Cups cool for 2–3 minutes. Gently loosen the edges with a knife, then carefully lift them out of the tin. Serve warm for the best experience, or let them cool completely before refrigerating for later enjoyment.
Notes
Store leftover Breakfast Cups in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave for a quick breakfast or snack solution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: 150 kcal
- Sodium: 200 mg
- Protein: 10 g