Description
Looking for a quick, healthy, and customizable breakfast? These egg cupcakes with a tangy twist of yogurt are here to save the day! Packed with protein, veggies, and creamy goodness, they’re perfect for meal prepping or an on-the-go snack.
Ingredients
Scale
- 4 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (any type will do, but I prefer unsweetened almond milk)
- 1/4 cup finely shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional add-ins: chopped vegetables (spinach, peppers, onions), herbs (dried or fresh), or spices (paprika, garlic powder)
Instructions
- Preheat your oven: Start by preheating your oven to 350°F (175°C).
- Prepare the muffin tin: Grease a muffin tin with cooking spray or line it with paper liners.
- Whisk the wet ingredients: In a large bowl, whisk together the eggs, yogurt, milk, salt, and pepper until smooth.
- Stir in the cheese: Stir in the cheese and any other desired add-ins.
- Fill the muffin cups: Divide the batter evenly among the muffin cups.
- Bake: Bake for 15-20 minutes, or until the cupcakes are set and lightly golden brown.
- Cool and enjoy: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Yogurt Boost: The yogurt adds a creamy texture and extra protein—don’t skip it! For a dairy-free option, use coconut or almond yogurt.
- Make It Your Way: Customize with your favorite veggies, cheeses, or proteins. It’s a great way to use up leftovers!
- Reheating: Warm in the microwave for 20-30 seconds for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Egg Muffins with Yogurt, Healthy Egg Breakfast, High Protein Breakfast, Customizable Egg Cups, Meal Prep Breakfast