These Baked Egg Breakfast Cups are a fun and tasty way to start your day! With eggs, veggies, and cheese all baked in a muffin tin, they’re easy to grab and tasty to eat.
I love how I can mix and match my favorite ingredients. Today, it’s spinach and cheese, but tomorrow, who knows? They make breakfast exciting and super simple! 🥚🧀
Key Ingredients & Substitutions
Eggs: Large eggs are essential for this recipe as they provide the base. If you’re looking for a lighter version, you can use egg whites or even a mix of eggs and egg whites.
Milk: Whole milk adds creaminess, but feel free to substitute with almond milk or oat milk for a dairy-free option.
Bacon or Ham: Cooked bacon or ham adds protein and flavor. You can swap these for turkey bacon or a plant-based alternative if you’re looking to reduce fat or follow a vegetarian diet.
Bell Peppers: These add color and crunch. If you don’t have fresh peppers, you can use jarred roasted peppers or leave them out entirely.
Cheese: Cheddar or mozzarella works great, but for a twist, try feta or goat cheese. Vegan cheese is an option if you’re dairy-free!
How Can I Make Sure My Egg Cups Don’t Stick?
Greasing the muffin tin properly is key to avoiding stickiness. Here’s how you can prevent that:
- Use non-stick cooking spray generously on each muffin cup.
- Alternatively, you can brush the cups with melted butter to ensure a good release.
- Let the cups cool for a few minutes after baking before attempting to take them out. This makes it easier!
Following these tips will help you serve up perfect breakfast cups without leaving half of them behind in the pan!
Baked Egg Breakfast Cups
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup chopped cooked bacon or ham
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1/4 cup chopped red onion
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup fresh spinach, chopped
- Salt and freshly ground black pepper, to taste
- Non-stick cooking spray or butter, for greasing the muffin tin
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15 to 20 minutes to bake. Altogether, you can enjoy these delicious breakfast cups in about 30 to 35 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 375°F (190°C). This is the perfect temperature to get those eggs fluffy and delicious! While that’s warming up, grab your muffin tin and lightly grease it with non-stick cooking spray or butter so your tasty cups won’t stick.
2. Mix Your Eggs:
In a medium-sized bowl, crack those 6 large eggs and pour in 1/4 cup of milk. Now, whisk them together until everything is well mixed. Don’t forget to add a pinch of salt and some freshly ground black pepper to give it flavor! Feel free to adjust the seasoning to your preference.
3. Add the Fillings:
Time to add some fun! Evenly distribute the chopped bacon or ham, diced bell peppers, chopped red onion, fresh spinach, and shredded cheese into the muffin cups. You can mix and match, so use whatever veggies or proteins you love the most!
4. Pour in the Egg Mixture:
Now, pour the whisked egg mixture over the ingredients in each muffin cup. Fill each cup about 3/4 full to give them room to rise while baking. This part is where the magic happens!
5. Bake Them Up:
Pop the muffin tin into your preheated oven and bake for about 15 to 20 minutes. Keep an eye on them! You’ll know they’re done when the tops are slightly golden and a toothpick inserted in the center comes out clean.
6. Cooling and Removal:
Once they are baked to perfection, take them out of the oven and let the breakfast cups cool for a few minutes. This makes them easier to remove from the muffin tin. Use a spoon or spatula to gently lift them out.
7. Garnish and Serve:
Finish off your beautiful egg cups with a sprinkle of fresh parsley or basil for that extra touch. Serve them warm and enjoy your tasty, healthy breakfast!
These savory and colorful breakfast cups are not only delicious but perfect for a quick morning meal or to prepare ahead for the week. Enjoy!
Can I Use Egg Substitutes in This Recipe?
Absolutely! You can use egg substitutes like egg whites or a plant-based egg replacement. Adjust the quantity according to the substitute’s instructions — usually, 1/4 cup of egg substitute equals one egg.
Are These Breakfast Cups Freezable?
Yes, they freeze wonderfully! Once fully cooled, wrap each cup tightly in plastic wrap or place them in an airtight container. They can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and warm in the microwave.
How Can I Customize the Fillings?
The beauty of these egg cups is their versatility! Feel free to swap the cooked bacon or ham for sausage, or add any veggies you like such as zucchini, mushrooms, or tomatoes. Just make sure they’re pre-cooked and moisture-free to avoid sogginess.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 30-60 seconds, or until warmed through. Enjoy them all week long!
