Savory Spring Egg Cups

A delightful appetizer perfect for Easter, these savory egg cups are packed with fresh spring vegetables and herbs, offering a burst of flavor and color to your celebration.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

6 large eggs

1/2 cup half & half

1/2 cup grated cheddar cheese

1/4 cup diced red bell pepper

1/4 cup chopped spinach

1/4 cup chopped scallions

1/4 cup cooked and crumbled bacon

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Instructions

1. Preheat oven to 350°F.

2. Grease a muffin tin with olive oil.

3. In a large bowl, whisk together the eggs and half & half.

4. Stir in cheddar cheese, bell pepper, spinach, scallions, bacon, salt, and pepper.

5. Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.

6. Bake for 20-25 minutes, until the egg cups are set and lightly golden.

7. Allow to cool slightly before serving warm.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a 300°F oven for 5-7 minutes or microwave on medium power for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.