Extremely simple and delicious healthy mini egg cups! A quick breakfast recipe you can make ahead of time and devour all week long!
Print Recipe

Mini Egg Cups

Easy egg cups you can refrigerate or freeze for make-ahead breakfasts.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Servings: 24 mini egg cups
Author: Jen Nikolaus

Ingredients

  • 6 eggs beaten
  • 1/4 cup low fat cottage cheese
  • 1/4 cup diced green chilies
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. milk

Instructions

  • Preheat oven to 350ºF. Spray mini muffin tin well with cooking spray and set aside.
  • 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.
  • Let cool and then carefully extract from pan. Serve and enjoy!
  • *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!