This Healthy Southwest Egg Cup recipe is easy to make, packed with colorful vegetables and topped off with a little cream cheese. Perfect for a tasty breakfast on the go!
- 1 red bell pepper
- 1 jalapeno
- 1 cup corn*
- 4 oz. plain cream cheese
- 8 eggs
- 1/4 cup milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- cilantro for garnish (optional)
- Preheat: Preheat the oven to 350 degrees and spray a muffin pan with nonstick spray.
- Prep Vegetables: Drain and rinse the corn (if using canned). Chop the bell pepper into small pieces. Cut the jalapeño into thin rings and remove the seeds. Combine the corn, bell pepper and jalapeño in a small bowl. Then evenly distribute the vegetables amongst the muffin pan.
- Add Cream Cheese: Break up the cream cheese into smaller pieces (about the side of a blueberry) and evenly distribute amongst the muffin pan. There are usually 3-4 small pieces of cream cheese in each muffin. TIP: Put the cream cheese in the freezer for 5-10 minutes. Then cut it into cubes. This will make it much easier and cleaner to distribute the cream cheese.
- Prep Egg Mixture: Whisk the eggs, milk, salt and black pepper until well combined. Pour the egg mixture into the muffin pan and distribute evenly. TIP: Make your egg mixture in a large measuring cup instead of a bowl to make it easy to pour the eggs into the muffin pan.
- Bake: Put the egg cups in the preheated oven for 23-25 minutes or until cooked through. They are done if you can stick a toothpick in the center egg cup and the toothpick comes out clean.
- Cool & Enjoy: Let the egg cups cool for 10 minutes. Enjoy immediately or store in a sealed container in the fridge to eat later!
*You can use canned or frozen corn. If using frozen, thaw according to package instructions before adding it to the vegetable mixture in step two.
- Serving Size: 1 egg cup
- Calories: 88
- Sugar: 2
- Sodium: 284
- Fat: 6
- Carbohydrates: 4
- Fiber: 1
- Protein: 6
Keywords: egg cups, egg muffins