Sour Cream & Chives Egg Muffin Cups
Start your day with these creamy and flavorful Sour Cream & Chives Egg Muffin Cups! They're perfect for a quick breakfast or savory snack.
Servings: 4 servings
Ingredients
For the Muffin Cups:
- 1 cup Sour Cream
- 1 tablespoon Chives fresh, chopped
- ½ cup Half and Half
- ½ cup Shredded Parmesan
- 1 tablespoon Italian Seasoning
- 1 teaspoon Salt
Instructions
Instructions:
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Grease a muffin tin with cooking spray or line with muffin liners.
- Step 3: In a mixing bowl, crack the 6 eggs and whisk until fully blended.
- Step 4: Add 1 cup of sour cream and ½ cup of half-and-half to the whisked eggs.
- Step 5: Stir in the chives, parmesan, Italian seasoning, and salt until well combined.
- Step 6: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Step 7: Bake for 20-25 minutes, until edges are golden and centers are set.
- Step 8: Cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Oven
Notes
- These muffin cups can be stored in the refrigerator for up to 4 days.
- They freeze well for up to 3 months; reheat in the microwave for a quick breakfast.
- Experiment with different cheese or herbs for variations.