Ingredients

The following ingredients have 4 Servings
  • 12 large eggs
  • 2 tbsp heavy cream
  • 2 tbsp onion (finely diced)
  • ½ tsp salt
  • ¼ tsp black pepper
  • diced tomato
  • mozzarella cheese (shredded)
  • basil pesto
  • bacon (cooked crisp & crumbled)
  • mild cheddar cheese (shredded)
  • mushrooms (sliced)
  • red bell pepper (diced)
  • garlic (minced)

Instruction

  • Preheat oven to 350° F. Coat a 12 count muffin tin with non-stick spray or line with silicone muffin cups.
  • Combine the eggs, heavy cream, diced onion and salt and pepper in a large bowl and whisk to combine, until the mixture is a pale yellow.
  • Divide the egg mixture between the 12 cups and add in your favorite toppings as desired, making sure to not fill the cups more than 3/4 of the way full.
  • Bake for 15 to 17 minutes, until the center of the egg cups are set and no longer shiny on top. Let them cool for a few minutes before removing from the cups. Enjoy right away or let cool completely, then wrap and store in the fridge.