Fluffy Egg Cups with Parmesan, Cheddar & Beef

These savory, protein-packed egg muffins are light, fluffy, and loaded with rich cheesy flavor and tender beef strips. Perfect for a quick breakfast, brunch buffet, or a portable snack.


Ingredients (Makes 6–8 egg cups)

  • 6 large eggs – fresh, room temperature for best results

  • ¼ cup Parmesan cheese – grated, for sharp, nutty flavor

  • ¼ cup heavy cream – adds creaminess and fluffiness

  • Salt & pepper – to taste

  • 4 cooked beef strips – chopped (or swap with ham, bacon, or turkey)

  • ½ cup shredded cheddar cheese – melts into a gooey layer

  • 2 tbsp chopped green onions – for freshness and mild crunch


Instructions

1. Prep the Oven & Pan

  • Preheat oven to 350°F (180°C).

  • Lightly grease a non-stick muffin tin or line with silicone baking cups to prevent sticking.


2. Whisk the Egg Mixture

  • In a large bowl, crack the eggs and add Parmesan, heavy cream, salt, and pepper.

  • Whisk vigorously until the mixture is light and frothy – this helps incorporate air for a fluffier texture.


3. Assemble the Muffins

  • Evenly distribute cooked beef strips, shredded cheddar, and chopped green onions into the muffin cups.

  • Slowly pour the egg mixture over the fillings, filling each cup almost to the top (leave about ¼ inch for rising).


4. Bake to Perfection

  • Place in preheated oven and bake for 20–25 minutes, or until the tops are lightly golden and the eggs are set in the center.

  • Avoid overbaking — this keeps the muffins moist and tender.

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5. Cool & Serve

  • Let the muffins cool in the tin for 3–5 minutes before removing.

  • Serve warm, or let cool completely and store for later.


Chef’s Tips & Variations

  • Extra Fluffiness: Whisk eggs until pale and airy before adding to muffin tin.

  • Low-Carb: Skip the cream for a lighter version; use more egg whites for extra protein.

  • Vegetarian: Replace beef with sautéed mushrooms, spinach, or bell peppers.

  • Meal Prep Friendly: Store in the fridge for up to 4 days or freeze for 1 month; reheat in microwave or air fryer.


Storage & Reheating

  • Refrigerate: In an airtight container for up to 4 days.

  • Freeze: Wrap individually and store in a freezer-safe bag.

  • Reheat: Microwave for 30–45 seconds or air fry at 300°F for 3–4 minutes.

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