Ingredients
Units
Scale
For Egg Mixture
- 7 eggs, beaten
- 1/2 cup milk
- Fresh, sliced chives for garnish
For Ham Cups
- Diced kale or spinach
- Diced ham
- Shredded mozzarella cheese
- Ground paprika, ground pepper to sprinkle on top
For Veggie Cups
- Diced bell peppers
- Corn, drained or thawed
- Shredded cheddar cheese
- Chili powder, ground pepper to sprinkle on top
Instructions
- Preheat oven to 350°F. Grease a standard 12 cup muffin tray.
- Fill cups with desired fillings about 1/2 way full, including the cheese.
- In a medium sized bowl, whisk together eggs and milk. Pour the mixture over the cups to about 3/4 of the way full. Top with any more desired cheese and sprinkle with a pinch of desired spices.
- Bake for 20-25 minutes, until an insert tooth pick comes out clean. Garnish with chives and serve immediately.
- To make ahead, let cool completely after cooking. Once cooled, place desired amount of egg cups in Ziploc bags or sealable containers. Refrigerate or freeze as desired.
Notes
To reheat refrigerated egg cups, microwave them for about 25-30 seconds. To reheat frozen egg cups, reheat about 50-60 seconds. Times can vary greatly depending on the microwave so if you're unsure, warm them up in increments of 15 seconds to avoid rubbery eggs!
- Prep Time: 5 minutes
- Cook Time: 25 minutes