These fluffy egg cups are a perfect grab-and-go breakfast option that’s packed with protein and flavor. They are light, creamy, and full of delicious ingredients like crispy bacon, cheddar cheese, and green onions. Whether you're meal-prepping for the week or just need a quick and satisfying breakfast, these egg muffins are a great choice!

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Ingredients (Makes 6 Egg Cups)

For the Egg Mixture:

• 6 large eggs
• ¼ cup parmesan cheese, grated
• ¼ cup heavy cream
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

For the Filling:

• 4 bacon strips, cooked and chopped
• ½ cup cheddar cheese, shredded
• 2 tablespoons green onion, chopped

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with non-stick spray, butter, or a little bit of oil. This step helps prevent sticking and makes it easier to remove the egg muffins later.

Step 2: Prepare the Egg Mixture

• Crack the eggs into a medium-sized mixing bowl.
• Add grated parmesan cheese, heavy cream, salt, and black pepper.
• Whisk everything together until the mixture is smooth and slightly frothy. The heavy cream makes the eggs extra fluffy and creamy, while the parmesan cheese adds a nice depth of flavor.

Step 3: Cook the Bacon & Prep the Filling

• In a skillet over medium heat, cook the bacon strips until they are crispy.
• Transfer the cooked bacon to a paper towel-lined plate to remove excess grease, then chop it into small pieces.
• Chop the green onions and shred the cheddar cheese if you haven't already.

Step 4: Assemble the Egg Cups

• Evenly distribute the chopped bacon, shredded cheddar cheese, and green onions into the muffin tin cups.
• Pour the egg mixture over the fillings, filling each cup about ¾ full. Be careful not to overfill, as the eggs will puff up slightly as they bake.

Step 5: Bake the Egg Muffins

• Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are fully set.
• You’ll know they’re done when the tops look slightly golden and firm to the touch.

Step 6: Cool & Serve

• Remove the muffin tin from the oven and let the egg cups cool for 5 minutes before gently loosening them with a butter knife.
• Serve immediately while they are warm and fluffy, or let them cool completely for storage.

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Storage & Reheating Instructions

✅ Refrigeration: Store leftover egg muffins in an airtight container in the fridge for up to 3 days.

✅ Freezing: These egg cups freeze well! Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2 months.

✅ Reheating:

• Microwave: Heat in 20-30 second bursts until warm.
• Oven: Reheat at 300°F (150°C) for about 10 minutes.

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Customizations & Variations

🌱 Vegetarian Option: Omit the bacon and add sautéed mushrooms, spinach, bell peppers, or cherry tomatoes.

🧀 Cheese Lovers: Mix in different cheeses like mozzarella, feta, or gouda for a unique flavor twist.

🌶 Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes for some heat.

🥑 Low-Carb & Keto Friendly: This recipe is naturally low in carbs, making it a great keto-friendly breakfast option.

🥓 Other Protein Choices: Swap the bacon for cooked sausage, ham, or turkey for a different protein boost.

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Final Thoughts

These Fluffy Egg Cups are a perfect meal-prep breakfast that’s easy to make, nutritious, and completely customizable. Whether you're eating them fresh out of the oven or reheating them for a quick meal, they stay delicious and satisfying.

Would you like any additional modifications, such as dairy-free or more vegetable options? 😊