Egg Muffin Cups
This recipe makes weekday breakfasts a breeze. Make a batch and keep in the fridge for up to 3 days or freeze for an easy, grab-and-go breakfast or lunch.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6 (12 muffin cups)
Ingredients
- 1 small potato
- pinch salt
- 6 large eggs
- 1 small can (10 oz/284 mL) cream of mushroom soup
- 1 red or green pepper, diced
- 1 small onion, diced
- ½ tsp (2.5 mL) dried thyme
- 2 tsp (10 mL) fresh parsley, minced or ½ tsp (2.5 mL) dried parsley
- 1 cup (250 mL) grated cheddar cheese, divided
Instructions
- Preheat oven to 375°F (190°C).
- Spray 12-cup muffin pan with cooking spray or grease with oil.
- Dice potato and add to a small pot. Cover with cold water and add salt. Bring to a boil. Lower heat and cook for 5 minutes. Drain and let cool.
- In a mixing bowl, beat eggs and cream of mushroom soup. Add potato, peppers, onion, thyme, parsley and ½ cup (125 mL) of the cheese. Mix to combine.
- Fill the muffin pan with the egg mixture and bake for 15 minutes.
- Sprinkle remaining cheese on top of the egg cups and return to the oven for 15 more minutes.
- Serve hot.
Tips
- Chill leftover egg muffin cups for up to 3 days.
- Or to freeze, let cool then wrap egg cups individually in plastic food wrap. Place in a food safe freezer bag in a single layer, removing all excess air. Freeze for up to 3 months. When ready to use, remove from plastic wrap, reheat in a microwave to serving temperature (165°F/74°C or higher).