Apple Fritter Bread
Craving a wholesome and protein-packed breakfast that’s quick to prepare and easy to enjoy on the go? Enter Egg Muffin Cups—mini omelets baked to perfection in a muffin tin.
Ingredients
Base Egg Mixture
- 10 large eggs
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper, to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
Filling Options
Vegetables
- 1/2 cup diced bell peppers
- 1/3 cup chopped spinach or kale
- 1/4 cup diced red onions
- 1/4 cup chopped mushrooms
Meats
- 1/2 cup cooked bacon or sausage, chopped
- 1/2 cup diced ham
Cheese
- 1/2 cup shredded cheddar, mozzarella, or feta
Instructions
- A standard-sized nonstick muffin tin is ideal for baking the egg cups evenly.
- For whisking together the egg base and incorporating fillings.
- To blend the egg mixture until fully combined.
- Precision is key, especially for seasoning and mix-ins.
- Prevents sticking and makes cleanup easy.Spoon or Ladle: To evenly distribute the egg mixture into each muffin cup.