Hello!! I’m back with another recipe. This is very easy and something you can whip up for a nice brunch at home. The ingredients are not limited and you can experiment on your own.
Egg Muffin Cups (or whatever it’s called …) is basically baking egg in muffin cups. I made two versions of it over the past two weeks. Here are the basics:
Egg Muffin Cups
6 Eggs (I used large ones)
Salt and pepper to taste
Bake for 15- 20 mins in 325F.
Variations:
– You can bake it as one egg per muffin cup or beat the eggs.
– You can add minced onions, bell peppers, tomato, cheese, deli meat … just about anything!
For the High Protein – No Carbs version, I lined the muffin tin with streaky bacon like so:
Then I filled the muffin tin with scrambled eggs mixed with onions, bell peppers, and meat loaf.
Then I baked it for 15 – 20 minutes or until the eggs are cooked through.
Then a few weeks ago, I made a different version using bread as the base of the muffin. Just a regular sliced bread cut in half. I molded it in the muffin tin before pouring the scrambled eggs. I mixed some onions and hotdogs on this one.
Easy peasy!! Hope you enjoy and leave a link on the comments section if you decide to make your own version! 🙂
Hey there! I’m a mom of two who loves to crochet. Balancing work and motherhood is crazy, but I handle it with love and humor. With my eldest entering her tween years, the chaos just got a whole lot more interesting!
I’m fueled by coffee and dream of working from home. When I need to chill, I turn to my trusty essential oils. They’re my secret weapon for staying sane in the madness.
Join me for mom life, crochet, and my journey to work from home and retire before life passes me by.
We would love to hear what you think! Leave us a message: