Mini Egg Cups
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24 mini egg cups
Easy egg cups you can refrigerate or freeze for make-ahead breakfasts.
  • 6 eggs, beaten
  • ¼ cup low fat cottage cheese
  • ¼ cup diced green chilies
  • ¼ cup shredded sharp cheddar cheese
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 2 Tbsp. milk
  1. Preheat oven to 350ºF. Spray mini muffin tin well with cooking spray and set aside.
  2. In a medium sized mixing bowl (I like to use my Le Creuset mixing bowl with a pouring spout) mix together all the above ingredients. Pour into mini muffin cups and bake in preheated oven for 15-20 minutes or until cooked through.
  3. Let cool and then carefully extract from pan. Serve and enjoy!
  4. *Can also put in a plastic container and refrigerate or freeze for future breakfasts. Just pop in the microwave for a few seconds to reheat and eat!
Recipe by Yummy Healthy Easy at