Easy Eggs in a Muffin Tin
Muffin tin eggs that can be loaded with your favorite omelet ingredients for an easy breakfast
Yield: 4 people
Calories: 233cal
Cost: $5
Equipment
- spray grease - butter-flavored
Materials
- 6 large Eggs
- 2 tbsp. Milk 2% or whole
- salt and pepper to taste
- ¼ cup bacon crumbled
- 2 tbsp. chives chopped
- ½ cup sharp cheddar cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Place eggs in a large bowl.
- Add milk and salt and pepper to taste
- Whisk until eggs are mixed well and frothy
- Fold in the add-ins. I used bacon, green onions, and cheese.
- Grease a muffin pan with sprayed butter.
- Fill the muffin tin cavities almost all of the way full, leaving a little bit of room for the eggs to rise
- Bake them in the oven for around 15 - 20 minutes, checking them to make sure everything is cooked through
- When the eggs are done, they will be puffed up, and pulled away from the edges and the eggs should spring back when
Notes
This recipe should make around nine egg muffins.
Double or triple the recipe to make more
nutrition facts are only an estimate
Nutrition
Calories: 233cal | Carbohydrates: 2g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 304mg | Sodium: 300mg | Potassium: 177mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 886IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 2mg