These breakfast egg cups are an easy make-ahead breakfast, packed with protein and customizable to your and your family’s taste preferences.
Are Breakfast Egg Cups healthy?
Yes! This recipe has 12 eggs and if you use large ones, each egg is 6 grams of protein. You’re also going to get all the vitamins from whatever vegetables you add too. If you’re worried about sodium, you can leave out the meat or choose a leaner, uncured meat like ground turkey.
What are some combination ideas for breakfast egg cups?
- Bacon, egg, and cheese
- Spinach and Feta
- Sausage, egg, and cheese
- Tomato, Mozzarella, and Basil
- Ground turkey, dill, and red peppers
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What specialty equipment do I need to make this breakfast?
You will need a bowl, a whisk or a fork, and muffin tins. That’s it! If you have an immersion blender, that makes whisking the eggs go quicker, but it’s not necessary.
Check out immersion blenders here!
Tips for making Breakfast Egg Cups:
- Saute all of your vegetables and then let them cool before mixing them into the raw eggs to scramble.
- Chop the vegetables small so that they are easier to eat when they are in the egg cups.
- Use cupcake liners for easier clean up. These egg cups tend to stick to the muffin tins, even if you butter them. You don’t have to use the cupcake liners, but just prepare for them to stick.
- The egg cups will inflate when they cook and then deflate slightly. To avoid extra mess, fill the liners (or the tin) to only about ⅔ full.
- You can wrap these egg cups individually or in sets of two in plastic wrap and place in a freezer bag in the freezer for about 3 months. Allow them to thaw in the fridge overnight or for a few hours and then heat in the microwave for 30 seconds to 1 minute.
How to Make the Best Breakfast Egg Cups:
This recipe is specifically for a Feta, Red Pepper, and Bacon breakfast cup, but the idea is that there’s a formula you can follow to make whatever kind you want!
Ingredients:
- 12 eggs
- 1 cup of vegetables: Most vegetables should be cooked down and as dry as possible before adding to the egg cups.
- ½ cup of shredded or crumbled cheese
- 1 cup of cooked meat
- 1 tsp of spices
- ½ teaspoon of black pepper
- 1 teaspoon of salt
Directions:
Preheat the oven to 350 degrees. Have your bacon cooked, drained, chopped, and set to the side. In a sauté pan, cook down your diced peppers until they are soft. Make sure that the vegetables are dry.
In a large bowl, whisk the eggs (an immersion blender makes quick work of this!). Then add in the 1 cup of cooked red peppers, 1 cup of cooked, chopped bacon, and ½ cup of feta. Whisk those together. Next, add seasonings. For this recipe, I use 1 tsp of garlic powder (but I’ve also used dill!), a half teaspoon of black pepper, and a teaspoon of salt
Prepare a 12-count muffin tin with non-stick spray, butter, or muffin liners. Fill each muffin cup to ⅔ full and bake at 350 degrees for 18-20 minutes, or until the eggs are set. Let the egg cups cool for about 5 minutes and then serve immediately.
Store in the fridge for 3-5 days in an airtight container. Let us know in the comments what you would put in your egg cups!
Ingredients
Method
- Preheat the oven to 350 degrees. Prepare a 12-count muffin tin with non-stick spray, butter, or muffin liners.
- Whisk 12 eggs in a bowl until they are broken down.
- Add the cooked vegetables, cheese, meat, and spices and whisk.
- Fill each muffin cup to ⅔ full and bake at 350 degrees for 18-20 minutes, or until the eggs are set.
- Let the egg cups cool for about 5 minutes and then serve immediately. These can be stored in the fridge for 3-5 days in an airtight container.
- You can also wrap them individually or in sets of two in plastic wrap and place in a freezer bag in the freezer for about 3 months. Allow them to thaw in the fridge overnight or for a few hours and then heat in the microwave for 30 seconds to 1 minute.
Save it for later!
