Description
Hot honey cheddar egg cups made with fluffy baked eggs, sharp melted cheddar, and a drizzle of sweet and spicy hot honey for a bold and protein packed breakfast.
Ingredients
Scale
- 8 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons hot honey
- Olive oil or cooking spray for greasing
Instructions
- Preheat oven to 375°F and grease a muffin tin well with olive oil or cooking spray.
- In a large bowl, whisk together eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Stir in shredded cheddar cheese evenly throughout the mixture.
- Pour the egg mixture evenly into the muffin cups, filling each about three quarters full.
- Bake for 15 to 18 minutes until the centers are set and the tops are lightly golden.
- Allow egg cups to cool for a few minutes before carefully removing from the tin.
- Drizzle warm hot honey lightly over each egg cup just before serving.
Notes
- Do not overbake to keep the eggs soft and fluffy.
- Drizzle the hot honey after baking to maintain its sweet and spicy flavor.
- Store in the refrigerator for up to four days and reheat gently.
- Freeze individually wrapped egg cups for up to two months.
Nutrition
- Serving Size: 1 egg cup
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 210mg
Keywords: hot honey cheddar egg cups, baked egg muffins, high protein breakfast cups, sweet and spicy egg bites