Prepare Egg Mixture:
In a bowl, crack the 6 eggs and add 1/4 cup grated Parmesan cheese, 1/4 cup heavy cream, a pinch of salt, and freshly ground black pepper. Beat until smooth and slightly frothy.
Preheat Oven: 2. Preheat your toaster oven to 365°F (185°C).
Prepare Muffin Tin: 3. Generously grease a 6-cup muffin tin with butter.
Prepare Bacon: 4. Place bacon strips on a microwavable tray, cover with a paper towel, and microwave for about 4 minutes. Drain excess fat and chop finely.
Prepare Fillings: 5. Chop green onions and cooked bacon. Place them on a plate with 1/3 cup shredded cheddar cheese.
Assemble Muffin Cups: 6. Evenly distribute cheddar cheese into each muffin cup. Add chopped bacon and green onions.
Add Egg Mixture: 7. Pour the egg mixture into each muffin cup, leaving a little room at the top.
Bake: 8. Bake in the preheated oven at 365°F (185°C) for about 20 minutes.
Serve: 9. Once baked, tuck in any overflow while still hot. Loosen edges of the muffins and remove from the tin. Serve warm.
Serving Suggestions:
Pair with a fresh green salad for a light lunch.
Serve with a side of fruit for a complete breakfast.
Enjoy with whole-grain toast for extra crunch.
Cooking Tips:
Ensure the muffin tin is well-greased to prevent sticking.
Adjust the amount of salt and pepper based on your taste preferences.
For added flavor, consider mixing in other vegetables or herbs.
Nutritional Benefits:
Eggs: Rich in high-quality protein, essential vitamins, and minerals.
Parmesan Cheese: Adds calcium and protein while enhancing flavor.
Heavy Cream: Provides a creamy texture and healthy fats.
Bacon: Adds a savory, smoky flavor with a bit of crunch.
Dietary Information:
Gluten-Free: Yes (check ingredient labels)
Low Carb: Moderate
Vegetarian: No (contains bacon)
Nutritional Facts (per serving, based on 6 servings):
Calories: 220 kcal
Protein: 12g
Fat: 17g
Carbohydrates: 2g
Storage:
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Can be frozen for up to 2 months. Reheat in the oven to retain fluffiness.
Why You’ll Love This Recipe:
Quick and Easy: Ready in just 30 minutes with minimal prep.
Flavorful: Combines savory bacon, rich cheese, and fresh green onions.
Versatile: Great for breakfast, brunch, or a light meal.
Moist and Fluffy: Each cup is perfectly fluffy and satisfying.
Conclusion:
These Fluffy Egg Breakfast Cups are a delicious and versatile way to enjoy eggs in a new format. With their savory flavors and fluffy texture, they make for an easy and satisfying meal that can be enjoyed any time of day. Try them out and elevate your breakfast game!
Frequently Asked Questions:
Can I use a different type of cheese?
Yes, you can substitute cheddar with any cheese you prefer, like mozzarella or Swiss.
Can I make these ahead of time?
Yes, you can prepare and store them in the fridge or freezer, then reheat before serving.
What can I use instead of bacon?
For a vegetarian option, use cooked sausage, turkey bacon, or additional vegetables.
Can I add more vegetables?
Absolutely! Feel free to add mushrooms, bell peppers, or spinach for added flavor and nutrients.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Can I use almond milk instead of heavy cream?
While almond milk can be used, it will change the texture of the egg cups. Heavy cream adds richness and fluffiness.
What if I don’t have a muffin tin?
You can use ramekins or even a baking dish, though cooking times may vary.
How do I know when they’re done baking?
The egg cups are done when they are set in the middle and slightly golden on top.
Can I use egg whites only?
Yes, but the cups will be less rich and may need additional seasoning or ingredients.
Can I make these without a toaster oven?
Yes, you can use a conventional oven at the same temperature and adjust baking times as needed.
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