Fluffy Egg Cups: The Perfect Protein-Packed Breakfast
Introduction
These Fluffy Egg Cups are the ultimate grab-and-go breakfast! Light, airy, and packed with protein, they bake up perfectly in a muffin tin with crispy bacon, melty cheddar, and fresh green onions. Make a batch on Sunday for quick weekday breakfasts – they reheat beautifully and keep you full all morning.
Ingredients (Makes 6)
Egg Base:
- 6 large eggs
- ¼ cup heavy cream (or milk for lighter version)
- ¼ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
Fillings:
- 4 strips bacon, cooked & chopped
- ½ cup shredded cheddar cheese
- 2 tbsp chopped green onions
Customize With:
- Diced bell peppers
- Spinach
- Ham or sausage
Baking Tips for Perfect Egg Cups
- Whisk Well: Beat eggs + cream vigorously for maximum fluffiness
- Grease Thoroughly: Use butter or non-stick spray to prevent sticking
- Fill Evenly: Distribute fillings equally among cups
- Don’t Overbake: Check at 20 minutes – eggs should be just set
- Cool Slightly: Let rest 5 minutes before removing from tin
Step-by-Step Instructions
- Prep: Preheat oven to 170°C (340°F). Grease 6-cup muffin tin.
- Mix Eggs: Whisk eggs, cream, Parmesan, salt & pepper until frothy.
- Layer Fillings: Divide bacon, cheddar, and green onions among cups.
- Pour & Bake: Fill cups ¾ full with egg mixture. Bake 20-25 minutes until centers are set.
- Serve: Run knife around edges to remove. Enjoy warm or refrigerate for up to 4 days.
Nutrition (Per Egg Cup)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 180 kcal | 12g | 14g | 1g |
Lower-Cal Option: Use egg whites and skip bacon.
Why You’ll Love Them
✅ Meal Prep Hero: Make ahead for busy mornings
✅ Kid-Friendly: Fun finger food for little ones
✅ Customizable: Endless filling combinations
✅ Keto/Low-Carb: Only 1g net carbs per cup
Reheating Tip: Microwave 30 seconds or warm in toaster oven to maintain texture.
Perfect with a side of avocado or fresh fruit for a balanced breakfast!