These healthy mini egg cups contain only five ingredients and are the perfect way to sneak some extra protein into your day! Great for any meal or snack!
Remember how I said I would TRY not to drop off the face of the earth?
I’ve been so busy moving into my new house, organizing, wedding planning, and celebrating Christmas and New Years with family and friends that I kinda put the blog posts on the back burner. SORRY!!!
But the good news is, I’m back with a super easy and tasty recipe to kickstart the New Year! This is the time of year where many people set New Years resolutions to eat healthier.
In my opinion, that’s a great goal! If you’re looking for a place to start, I always recommend starting with a solid healthy breakfast. It will set you up for healthier eating all throughout the day!
One area I find that many people tend to miss out on is getting sufficient protein at breakfast time.
That’s one of the reasons why I LOVE these little Mini Egg Cups! They are a quick and easy source of protein, only containing five simple ingredients! How many recipes only have five ingredients??
It takes less than 30 minutes to whip up a batch, and you can eat them all throughout the week.
What ingredients do I need to make these Mini Egg Muffins?
How many recipes can you pull together using five simple ingredients? Not many.
And the best part is, despite the simple ingredients list, they are full of flavour!
Check out the ingredients below:
- Dijon mustard
- Smoked salmon
- Green onion
- Cheddar Cheese
Expert tip: Not a fan of smoked salmon? Try subbing in diced ham or cooked ground turkey instead!
How to Make Mini Egg Muffins
Preheat oven to 400°F. Grease a mini muffin tin. You may need two mini muffin tins since the mixture makes 24 mini egg muffins.
In a large bowl, whisk the eggs with the Dijon mustard.
In separate bowl, mix together smoked salmon, cheese, and green onion. Divide evenly between the 24 cups of the greased mini muffin tin. Pour egg mixture over top until the cups are mostly full.
Bake in the oven for 15 to 18 minutes or until eggs are set.
Allow the egg muffins to cool for at least 5 minutes. Run a thin knife around edge of each frittata to remove. Serve warm or cool completely.
How long do these Mini Egg Muffins last in the fridge?
You can store these egg muffins in the fridge in an air-tight container for up to four days.
Can you freeze these mini egg muffins?
Yes! It’s one of those recipes that doesn’t take much time to prepare and makes a relatively large batch so you can eat them for several days or weeks.
To freeze, stack the mini egg muffins between small pieces of parchment paper and then wrap in plastic wrap. These egg muffins can be stored in the freezer for up to 1 month.
How to Reheat
Thaw on the counter for 20 minutes or unwrap desired number of egg muffins and arrange on a plate in single layer. Microwave for 30 to 45 seconds or until heated through.
It really doesn’t get much easier than that!
That’s what I like to call a no-brainer recipe ;)
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Mini Egg Cups
- 6 eggs
- 1 tbsp Dijon mustard
- 3/4 cup finely chopped smoked salmon can also use ham
- 1/2 cup shredded Cheddar cheese
- 1/4 cup finely chopped green onion
- Preheat oven to 400°F (200°C). Whisk eggs with mustard. In separate bowl, mix together smoked salmon, cheese, and green onion. Divide evenly between the 24 cups of greased mini muffin tin. Pour egg mixture over top.
- Bake for 15 to 18 minutes or until eggs are set. Cool for 5 minutes. Run a thin knife around edge of each frittata to remove. Serve warm or cool completely.
Adapted from Egg Farmers of Ontario
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