Ingredients:
– 6 eggs
– 1/4 cup reduced-fat grated parmesan cheese
– 1/4 cup reduced-fat cream
– Salt and pepper to taste
– 4 beef strips, cooked and chopped
– reduced-fat Shredded cheddar cheese
– Chopped green onion
Directions:
1. Preheat your oven to 350°F (180°C) and lightly grease a muffin tin.
2. In a mixing bowl, whisk together the eggs, parmesan cheese, heavy cream, salt, and pepper until well combined.
3. Divide the cooked beef, cheddar cheese, and green onion evenly among the muffin cups.
4. Pour the egg mixture over the fillings in each muffin cup, filling almost to the top.
5. Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and slightly golden on top.
6. Remove from the oven and let them cool slightly before serving.
Tips:
– Feel free to customize the fillings with your favorite ingredients such as mushrooms, bell peppers, or spinach.
– Make a batch of these egg cups ahead of time and store them in the fridge for a quick and easy breakfast on busy mornings.
– You can also freeze these egg cups for longer storage. Simply reheat in the microwave when ready to enjoy.