Breakfast Egg Cups are a quick, healthy, and customizable way to enjoy a hearty breakfast with minimal effort. These egg cups are baked in muffin tins, allowing you to easily make individual servings.
You can load them up with your favorite veggies, meats, and cheeses, making them a versatile option for busy mornings or meal prep. Packed with protein, these egg cups are the perfect way to start your day off right!
Kitchen Equipment Needed
- Muffin tin (12-cup)
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Knife and cutting board
- Spatula
Ingredients Overview
- Eggs: The base of the egg cups, providing protein and richness.
- Vegetables and meats: Customize with your favorite veggies, like spinach, bell peppers, or mushrooms, and meats like ham or bacon for extra flavor.
- Cheese: Add a creamy, melty touch with your favorite cheese, such as cheddar or mozzarella.
Ingredients
Base
- 8 large eggs
- 1/4 cup milk (or a non-dairy milk of choice)
- Salt and pepper, to taste
Fillings (optional, customize as desired)
- 1/2 cup cooked and crumbled bacon or sausage (or skip for vegetarian)
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
- 1/4 cup diced onions or mushrooms (optional)
Directions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with silicone muffin cups for easy removal. - Prepare the Fillings
If you’re using meat, like bacon or sausage, cook it in a skillet until browned and crumbled. Dice your vegetables and prepare any additional fillings you want to add. You can sauté the veggies briefly to soften them, if desired. - Mix the Eggs
In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and fully combined. - Assemble the Egg Cups
Divide the prepared fillings evenly into the muffin tin cups. Then, pour the egg mixture over the fillings, filling each cup about 3/4 full. Top with a sprinkle of cheese if desired. - Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg cups are set and the tops are slightly golden. You can check by inserting a toothpick — it should come out clean when the egg cups are done. - Cool and Serve
Let the egg cups cool for a few minutes in the tin, then use a spatula to remove them from the muffin tin. Serve warm and enjoy!
Prep Time
10 minutes
Cook Time
18-22 minutes
Total Time
30 minutes
Nutrition (per egg cup, ~6 servings)
- Calories: ~150
- Fat: ~10g
- Carbohydrates: ~2g
- Protein: ~12g
Expert Tips
- Meal Prep: These egg cups are great for meal prep! Make a batch in advance and store them in the refrigerator for up to 5 days. Reheat them in the microwave for a quick breakfast.
- Customize: Feel free to mix and match fillings — the possibilities are endless. You can add avocado, ham, turkey, or any vegetables you like.
- Make Them Low-Carb: Skip the potatoes or bread crumbs for a keto-friendly breakfast.
FAQs
Can I make these ahead of time?
Yes, these egg cups are perfect for meal prep! Bake them ahead of time and store in the refrigerator for up to 5 days. Reheat them in the microwave or oven for a quick breakfast.
Can I freeze the egg cups?
Yes! These egg cups freeze well. After baking, let them cool completely, then store them in an airtight container or freezer bag. When ready to eat, reheat in the microwave or oven from frozen.
Can I use egg substitutes?
Yes, you can use egg substitutes like egg whites or plant-based eggs to make this recipe lower in calories or vegan-friendly.
Storing & Freezing
- Storing: Store any leftover egg cups in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, allow the egg cups to cool completely, then store them in a freezer-safe container or bag for up to 3 months. Reheat in the microwave or oven when ready to eat.
Substitutions & Variations
- Vegetarian Version: Skip the meat and load up on extra veggies like tomatoes, zucchini, or broccoli.
- Spicy Version: Add a diced jalapeño or a pinch of chili flakes to the egg mixture for some heat.
- Cheese Variations: Try different cheeses like feta, Swiss, or gouda for a different flavor profile.
Breakfast Egg Cups
Breakfast Egg Cups are a quick, healthy, and customizable way to enjoy a hearty breakfast with minimal effort. These egg cups are baked in muffin tins, allowing you to easily make individual servings.
Equipment
- - Muffin tin (12-cup)
- - Mixing bowl
- - Whisk or electric mixer
- Measuring cups and spoons
- Knife and cutting board
- Spatula
Ingredients
- #### Base
- - 8 large eggs
- - 1/4 cup milk or a non-dairy milk of choice
- - Salt and pepper to taste
- #### Fillings optional, customize as desired
- - 1/2 cup cooked and crumbled bacon or sausage or skip for vegetarian
- - 1/2 cup diced bell peppers
- - 1/2 cup chopped spinach
- - 1/4 cup shredded cheese cheddar, mozzarella, or your favorite cheese
- - 1/4 cup diced onions or mushrooms optional
Instructions
- **Preheat the Oven**
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with silicone muffin cups for easy removal.
- **Prepare the Fillings**
- If you're using meat, like bacon or sausage, cook it in a skillet until browned and crumbled. Dice your vegetables and prepare any additional fillings you want to add. You can sauté the veggies briefly to soften them, if desired.
- **Mix the Eggs**
- In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and fully combined.
- **Assemble the Egg Cups**
- Divide the prepared fillings evenly into the muffin tin cups. Then, pour the egg mixture over the fillings, filling each cup about 3/4 full. Top with a sprinkle of cheese if desired.
- **Bake**
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg cups are set and the tops are slightly golden. You can check by inserting a toothpick — it should come out clean when the egg cups are done.
- **Cool and Serve**
- Let the egg cups cool for a few minutes in the tin, then use a spatula to remove them from the muffin tin. Serve warm and enjoy!
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