If you’re looking for a quick, portable breakfast option, look no further than these Baked Egg Cups packed with ham, veggies, and cheese!
Sometimes you need a back up plan. Maybe your quiche was watery, you dropped the cinnamon rolls on the floor, or your overnight guests decided they’d like to stay just one more night. When the stakes are high and the time is short, these egg cups are waiting to save the day.
There’s a lot to love about these protein packed breakfast bites, but the first is how easy they are to make. You start with eggs, milk, and a good pinch of salt and pepper. Then you add your choice of meats, veggies, and cheeses. I usually just go with whatever happens to be hanging around the fridge.
The veggies and meats go into a greased muffin tin, and the egg mixture is poured on top then covered in cheese. The cups are baked for about 20 minutes until puffy and set, then they’re ready to serve! In about 30 minutes total time, you have a hot breakfast you can share with friends or refrigerate for quick breakfasts throughout the week.
Click here to get the recipe!
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