Egg Muffin Cups
User Reviews
5
Egg Muffin Cups
Description
Egg Muffin Cups combine beaten eggs with sour cream and half and half to create a creamy base enriched by Parmesan cheese and Italian seasoning, enhanced by fresh chives for a mild onion note. The mixture is poured into muffin tin cups and baked until set, resulting in puffy cups that settle slightly when cooled. The texture is tender yet structured enough to hold shape. Baking at 375°F ensures gentle cooking without overbrowning. These versatile cups can be served warm or stored to eat later.
The recipe allows for variations by dividing the egg mixture into two bowls and adding different fillings to each, such as sausage or vegetables, providing customizable flavors within the same baking process. Their small size and individual portions make them suitable for meal prep or serving at gatherings.
When reheating, warming gently helps retain moisture without drying out. Adjust salt and seasoning if incorporating additional fillings. Using egg whites or whole eggs can modify texture or nutrition slightly.
Ingredients
- 6 egg
- ½ Cup sour cream
- 1 Tablespoon chives
- ½ Cup half and half
- ½ Cup Parmesan Cheese shredded
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F degrees and spray a muffin tin with non-stick cooking spray or lightly grease with butter.
- In a medium mixing bowl either whisk by hand or use a hand mixer to beat all ingredients well.
- Pour into the muffin tin filling the cups halfway, this should be about ¼ to ⅓ of a cup in each well.
- Place the muffin tin in the oven and bake for 15 minutes. Your egg cups may puff up over the top of the muffin cups, but they will shrink back down some once you take them out and they cool.
- Remove the egg cups from the oven when done baking and allow to cool if storing to eat later, otherwise serve warm.
Notes
- Divide the egg mixture into separate bowls to add different fillings like sausage or vegetables for variety.
- Egg cups may puff up during baking but will shrink back slightly when cooled.
- Use whole eggs or egg whites depending on texture preference; substitute as needed while keeping seasoning consistent.
- Cooked egg cups can be stored refrigerated and reheated gently to maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 82kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 105mg | 35% |
| Sodium | 278mg | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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