Brunch Egg & Cheese Cups
Fluffy baked egg and cheese cups, perfect for an easy weekend meal or brunch-for-dinner, served with whole wheat toast and fresh fruit.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $2.63/serving
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Pescatarian
- Low-Fat
- Low-Sodium
- Low-Carb
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- quick
- healthy
- bake
- budget-friendly
- rich
Ingredients
- 8 eggs (large)
- 0.25 cup milk (low-fat)
- 0.5 cup cheddar cheese (shredded, low-fat)
- 2 tablespoon fresh chives (chopped)
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 5 slice whole wheat bread (toasted)
- 2 cup mixed berries
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together 8 large eggs, 1/4 cup low-fat milk, 1/2 cup shredded low-fat cheddar cheese, 2 tablespoons chopped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
- Pour the egg mixture evenly into 5 of the prepared muffin cups (filling them fairly full).
- Bake for 15-18 minutes, or until the egg cups are set and lightly golden around the edges.
- While the egg cups are baking, toast 5 slices of whole wheat bread. Wash and prepare 2 cups of mixed berries.
- Serve 1 egg cup per person with a slice of whole wheat toast and a side of mixed berries.
Notes
Add a few finely diced bell peppers to the egg mixture before baking for an extra vegetable boost. These cups can be made ahead and reheated.
Nutrition (per serving)
- Calories: 247
- Protein: 16 g
- Carbohydrates: 21.9 g
- Fat: 11.8 g
- Fiber: 4.8 g
- Sodium: 433 mg
- Saturated Fat: 4.1 g
- Sugar: 6.8 g
- Cholesterol: 283 mg