Heavenly Herb-Infused Baked Egg Cups

Ingredients

- 6 large eggs
- 1/2 cup heavy cream
- 2 tablespoons butter, melted
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste

Instructions

1. Preheat the Oven
Preheat your oven to 375°F (190°C).

2. Prepare Baking Dish
Lightly grease a muffin tin with the melted butter, ensuring each cup is thoroughly coated.

3. Whisk the Eggs
In a medium-sized bowl, whisk together the eggs and heavy cream until well combined. Season with a pinch of salt and pepper.

4. Add Flavor
Stir in the rosemary, thyme, and garlic into the egg mixture. Mix until the herbs and garlic are evenly distributed throughout the eggs.

5. Fill the Cups
Evenly pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.

6. Top with Cheese
Sprinkle the grated Parmesan cheese over the top of each egg cup, creating a cheesy crust.

7. Bake
Place the muffin tin in the preheated oven and bake for approximately 15–18 minutes, or until the egg cups are set and the tops are golden brown.

8. Garnish and Serve
Carefully remove from the oven, allow the egg cups to cool slightly, then gently run a knife around the edges to release them from the tin. Garnish with chopped parsley and enjoy!

Total Time

PT25M
25 minutes

Type of Dish

Breakfast

Keywords

Breakfast, Egg Cups, Herb-Infused, Baked Eggs, Gourmet Breakfast, Easy Recipe, Healthy Breakfast, Oven-Baked, Savory Dish, Quick Breakfast

Recipe Yield

Feeds 4 adults

Calories

Approximately 930 calories total

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