Sour Cream & Chives Egg Muffin Cups
These Sour Cream & Chives Egg Muffin Cups are fluffy, flavorful, and perfect for busy mornings!
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 6 units Eggs
- 1 cup sour cream
- 1 tablespoon chives, finely chopped
- 1/2 cup half-and-half
- 1 cup shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
- Lightly grease your muffin tin with cooking spray or line it with muffin liners for easy removal.
- In a large mixing bowl, crack the 6 eggs and whisk them until they’re well beaten.
- Stir in the sour cream and half-and-half, mixing until the texture is smooth and creamy.
- Add the shredded parmesan cheese, chopped chives, Italian seasoning, and salt. Stir until everything is well combined.
- Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are set and lightly golden on top.
- Once baked, remove the muffin cups from the oven and let them cool for a few minutes before gently removing them from the tin. Serve warm or allow them to cool completely before storing.
Notes
- These muffin cups can be stored in an airtight container in the refrigerator for up to 5 days.
- They can also be frozen; wrap them tightly in plastic wrap or foil before placing in a freezer-safe bag.
- To reheat, microwave for about 30 seconds or until warmed through.