Description
These Cheddar Chive Scrambled Egg Cups are a delicious and convenient breakfast option, combining fluffy eggs with sharp cheddar cheese and fresh chives, baked to perfection in a muffin tin. Perfect for meal prep or a quick morning treat, they offer a savory, protein-packed start to your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- Salt, to taste
- Black pepper, to taste
Add-ins
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped chives
For Greasing
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the egg cups evenly.
- Grease Muffin Tin: Lightly coat a muffin tin with cooking spray or oil to prevent the egg cups from sticking and to allow easy removal once baked.
- Whisk Eggs and Milk: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy for a fluffy texture.
- Add Cheese and Chives: Gently stir in the shredded cheddar cheese and chopped chives to distribute the flavors evenly throughout the egg mixture.
- Pour and Bake: Pour the egg mixture evenly into the greased muffin tin cups, filling each nearly to the top. Bake in the preheated oven for 15-20 minutes, or until the eggs are fully set and a toothpick inserted comes out clean.
- Cool and Serve: Allow the egg cups to cool slightly in the muffin tin before carefully removing them. Serve warm or store for a quick breakfast option later.
Notes
- Feel free to customize the egg cups by adding diced bell peppers, cooked bacon, or spinach.
- These egg cups can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Greasing the muffin tin well helps prevent sticking and keeps the egg cups intact when removing.
- Check doneness by inserting a toothpick; it should come out clean when the eggs are fully cooked.
- Using whole milk will give a creamier texture, but you can substitute with any milk of choice.
