Description
These Protein-Packed Pinwheel Egg Cups are fluffy, cheesy, and filled with vibrant red peppers and parsley. Perfect for meal prep or a quick, nourishing breakfast on the go.
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 medium red bell pepper, diced
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin or use silicone liners.
- In a bowl, whisk together the eggs, salt, and pepper. Stir in the cheese, diced bell pepper, and parsley.
- Evenly pour the mixture into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until the tops are set and lightly golden.
- Let cool in the tin for 5 minutes before removing and serving.
Notes
- Use silicone liners for easy cleanup.
- Add a splash of milk for extra fluffiness.
- Mix in other veggies like spinach or mushrooms for variety.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg
Keywords: egg cups, breakfast muffins, protein-packed, vegetarian breakfast, make-ahead eggs