Egg Muffin Cups
I love this easy recipe. Literally takes 2 minutes to prepare it, and another 15-20 to bake it.🍽
You can use any kind of topping. Recently my favourite is cherry tomatoes, mushroom, spinach, and light cheese.🍅🧀
I make them a few days in advance and eat them cold because I don’t mind them cold, but there is absolutely nothing wrong with warming them up.
When warming them up, wrap them in a paper towel to soak up excess liquid before placing them in the microwave. This should prevent them from getting soggy.
One more thing before you get caught by surprise. When you get them out of the oven, they look fluffy. Soon after you remove them from the oven, they start to deflate – this is OK. They simply don’t have enough structure to hold them up.
Store them in the fridge.
INGREDIENTS:
• 10 large eggs
• pinch of Himalayan salt
• Pinch of black pepper
• Your choice of topping
HOW TO MAKE:
• Preheat oven to 180°C
• lightly Grease a 12-slot muffin tin with cooking spray or use muffin liners
• Whisk together eggs until smooth
• add the pinch of salt and pepper
• add your choice of topping
• Bake until the eggs have cooked through
(6 SERVINGS)
MACROS / SERVING (2 CUPS)*
CAL:123KCAL
P: 10.5G
F: 8.6G
C: 1.2G
*WITHOUT THE TOPPING
