Egg Cups Breakfast Recipe

Introduction

Egg Cups Breakfast is a simple, delicious way to start your day with a flavorful combination of eggs, veggies, cheese, and savory meat. These bite-sized cups bake quickly and are perfect for a healthy, portable breakfast or brunch.

Ingredients

• 8 large eggs
• 1/4 cup milk or cream (optional)
• 1 cup diced bell peppers
• 1 cup fresh spinach, chopped
• 1/2 cup cooked bacon or sausage, diced
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• Optional herbs (parsley, chives, or thyme)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly to ensure the egg cups release easily after baking.
2. Step 2: Crack the eggs into a large bowl. Add the milk or cream if using, then whisk energetically until the mixture is well blended and frothy. Season generously with salt and pepper.
3. Step 3: Fold in the diced bell peppers, chopped spinach, cooked bacon or sausage, shredded cheddar cheese, and any optional fresh herbs. Mix gently until evenly combined.
4. Step 4: Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full to allow room for puffing.
5. Step 5: Bake in the preheated oven for about 15 minutes or until the eggs are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
6. Step 6: Let the egg cups cool for a couple of minutes before gently removing them from the tin. Serve warm.

Tips & Variations

• Use cream instead of milk for a richer, creamier texture in your egg cups.
• Add different vegetables like mushrooms, tomatoes, or zucchini for variety.
• Try substituting cheddar with feta, mozzarella, or pepper jack cheese to change the flavor profile.
• For a vegetarian version, omit the meat or replace it with sautéed mushrooms or plant-based sausage.
• Garnish with fresh herbs or a dash of hot sauce to brighten up the flavors.

Storage

Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30-60 seconds or until warmed through. You can also freeze them individually wrapped for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg cups ahead of time?

Yes, you can prepare egg cups in advance and store them in the refrigerator for a few days or freeze them for longer storage. This makes them perfect for quick breakfasts or meal prep.

Can I use egg whites instead of whole eggs?

You can substitute whole eggs with egg whites to reduce cholesterol and fat, but the texture will be less rich and creamy. Adjust seasoning as needed since egg whites have a milder flavor.

Egg Cups Breakfast Recipe

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★★★★★

5 from 137 reviews

• Author: Ella
• Total Time: 25 minutes
• Yield: 12 egg cups 1x
• Diet: Low Calorie

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Description

These Egg Cups Breakfast are a delightful and colorful morning dish featuring fluffy baked eggs combined with fresh vegetables, savory meat, and melted cheese. Perfect for a quick, nutritious start to your day or an impressive brunch spread, they are easy to customize with your favorite ingredients and garnishes.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 8 large eggs
• 1/4 cup milk or cream (optional)
• Salt and pepper, to taste

Veggies and Meat

• 1 cup diced bell peppers
• 1 cup fresh spinach, chopped
• 1/2 cup cooked bacon or sausage, diced

Cheese and Herbs

• 1/2 cup shredded cheddar cheese
• Optional herbs (parsley, chives, or thyme)

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Instructions

1. Preheat and Prep Your Tin: Preheat your oven to 350°F (175°C) to ensure even baking. Grease a 12-cup muffin tin thoroughly with nonstick spray or butter to help the egg cups release easily after baking.
2. Whisk Together Eggs and Milk: Crack the eggs into a large bowl, add the milk or cream if using, and whisk vigorously until the mixture is fully blended and slightly frothy. Season generously with salt and pepper to enhance flavor.
3. Add Veggies, Meat, Cheese, and Herbs: Gently fold in the diced bell peppers, chopped spinach, cooked bacon or sausage, shredded cheddar cheese, and optional fresh herbs. Mix just enough to combine all ingredients evenly for a colorful and tasty bite every time.
4. Fill the Muffin Cups: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the eggs to expand and rise without overflowing while baking.
5. Bake Until Set and Golden: Place the muffin tin in the preheated oven and bake for 15 minutes or until the egg cups are fully set and the tops are lightly golden. Test doneness by inserting a toothpick into the center; it should come out clean. Let the cups cool for a few minutes before gently removing them from the tin.

Notes

• Use cream instead of milk for a richer, fluffier texture.
• Customize the meat with sausage, bacon, or a mix of both to suit your taste.
• Try adding different vegetables such as mushrooms or tomatoes for variety.
• Garnish with fresh herbs like chives or parsley for a fragrant finish.
• Serve with toasted English muffins, fresh fruit, or hash browns for a complete breakfast.
• These egg cups can be made ahead and reheated for a quick morning meal.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: egg cups, breakfast, baked eggs, bell peppers, spinach, bacon, cheddar, easy breakfast, healthy brunch