Snack Recipe: Mini Egg Cups

Mini egg cups


  • 8 eggs, beaten

  • 1/4 cup frozen peas

  • 1/4 cup milk

  • 1/4 cup shredded cheddar cheese

  • 4 slices bacon, cooked and crumbled

  • Salt

  • Pepper

  1. Preheat oven to 180 degrees, grease a mini muffin pan.

  2. In a mixing bowl, crack eggs and beat until yolks are broken and well mixed. Add in milk and whip until fluffy. Add a dash of salt and pepper.

  3. In the muffin pan, layer the shredded cheese, peas and bacon into the cups so that they are about 1/3 of the way full.

  4. Pour egg mixture into each cup, until cups are about 2/3 full.

  5. Bake for 10-12 minutes until egg muffins are solid. No liquid should remain.

  6. Allow to cool before popping out of pan.