Herbed Baked Egg Cups
Creamy baked eggs in muffin tins with fresh herbs and cheese, perfect for grab-and-go brunch on busy mornings.
22minutes
6servings
280calories
16gprotein
$2.00per serving
Ingredients (serves 6)
- 12 Eggs
- 1/2 cup Half and Half
- 1/2 cup Parmesan
- 3 tablespoons fresh Parsley
- 2 tablespoons fresh Chives
- 2 tablespoons Butter
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Preheat oven to 350°F. Butter 6 muffin cups generously.
- 2
Chop fresh parsley and chives finely.
- 3
Crack 2 eggs into each muffin cup. Drizzle 1 tablespoon half and half over each, then sprinkle with herbs and cheese.
- 4
Season each with salt and pepper.
- 5
Bake 12 minutes until eggs are set and edges are lightly golden.
- 6
Cool 2 minutes, then carefully loosen each cup with a small spatula and slide onto a plate.
