Can I use egg whites instead of whole eggs?

Absolutely, Swap in 3/4 cup egg whites for the 6 whole eggs. They'll be slightly less rich but just as tasty (and lower in calories). Just whisk them extra well to get that perfect fluffy texture.

Why are mine sticking to the pan?

Oh honey, I feel your pain. Either you didn't grease the pan enough (I'm talking every nook and cranny) or you tried removing them too soon. Let them cool 5 minutes and run a knife around the edges - should pop right out.

Can I make these ahead and freeze them?

You can... but I don't love the texture after thawing. The eggs get a bit rubbery. They're so quick to make fresh, and keep great in the fridge for 3 days - that's my sweet spot.

Why did mine deflate after baking?

Totally normal. Like soufflés, they'll puff up beautifully in the oven then settle as they cool. As long as they're cooked through (no jiggle in the center), you did it right. Promise.

6 High-Protein Egg Muffin Cups That Fuel Mornings Joyfully -

Name: 6 High-Protein Egg Muffin Cups That Fuel Mornings Joyfully
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup milk; 1/2 cup shredded cheese; 1/2 cup diced vegetables (bell peppers, spinach, onions); 1/4 cup cooked meat (ham, turkey, bacon); Salt and pepper to taste

6 High-Protein Egg Muffin Cups That Fuel Mornings Joyfully

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

High-protein egg muffin cups are a quick and nutritious breakfast option. They are easy to prepare and customizable with your favorite ingredients.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 muffin cups
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

6 large eggs
1/4 cup milk
1/2 cup shredded cheese
1/2 cup diced vegetables (bell peppers, spinach, onions)
1/4 cup cooked meat (ham, turkey, bacon)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a muffin tin.
Whisk eggs and milk in a bowl. Season with salt and pepper.
Divide cheese, vegetables, and meat evenly among muffin cups.
Pour egg mixture into each cup, filling 3/4 full.
Bake for 20-25 minutes until eggs are set.
Let cool slightly before removing from tin.

Notes

Store leftovers in the fridge for up to 3 days.
Reheat in the microwave for 30 seconds.
Customize with your favorite ingredients.

Find it online: https://recipeszest.com/high-protein-egg-muffin-cups-recipe/