Tomato Cheddar Egg Muffin Cups
These savory muffin cups combine fresh cherry tomatoes, sharp cheddar cheese, and green onions with eggs for a protein-rich, quick breakfast or snack.
Servings: 6 cups
Calories: 150kcal
Ingredients
Main ingredients
- 6 large large eggs
- 1 cup cherry tomatoes, halved Using fresh cherry tomatoes adds juiciness.
- 3/4 cup shredded cheddar cheese Feel free to swap for milder or sharper cheeses.
- 2 tablespoons milk Helps eggs stay tender and fluffy.
- 2 tablespoons sliced green onion Adds a subtle onion flavor.
- Salt and black pepper to taste Use a light hand with salt.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 6-cup muffin pan well with butter or non-stick spray.
- In a mixing bowl, whisk together the 6 large eggs and 2 tablespoons of milk until smooth. Add salt and black pepper to taste.
Mixing
- Stir in the sliced green onions and half of the shredded cheddar cheese into the egg mixture.
- Divide the halved cherry tomatoes evenly between the muffin cups.
- Pour the egg mixture gently over the tomatoes in each cup.
- Sprinkle the remaining cheddar cheese evenly across the tops of each muffin cup.
Baking
- Bake for 18 to 20 minutes, until the eggs are set.
- Let the muffin cups cool for 3 to 5 minutes before removing from the pan.
Notes
Perfect for meal prepping. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid a rubbery texture.