These Baked Egg Breakfast Cups are a fun and healthy way to start your day! They are packed with eggs, veggies, and cheese, all baked in cute little cups.
Perfect for busy mornings, you can make them ahead of time. Just pop them in the microwave, and you’ve got a tasty breakfast ready to go! I love mixing in my favorite veggies for extra flavor. 🍳
Key Ingredients & Substitutions
Eggs: Eggs are the star of this recipe. They provide structure and protein. If you’re looking for a vegan option, try using silken tofu blended until smooth as a substitute.
Milk: Whole milk makes the egg cups creamy, but you can use almond milk, oat milk, or any other milk if you’re dairy-free. Just keep in mind, cream can make them richer.
Bacon or Ham: I love using cooked bacon for that smoky flavor. For a healthier or vegetarian choice, swap in sautéed mushrooms or sun-dried tomatoes.
Cheddar Cheese: Cheddar gives a nice sharp taste. Feel free to use mozzarella or feta for different flavors, or leave it out entirely for a lighter version.
Spinach: Fresh spinach is a great way to add greens. If you don’t have fresh, frozen spinach works too—just make sure to thaw and squeeze out the excess moisture.
Red Bell Pepper: Sweet and colorful, bell peppers add crunch! You can also use green peppers, zucchini, or even pre-cooked roasted peppers depending on your preference.
How Do I Ensure My Egg Cups Are Perfectly Set?
The key to achieving perfectly set egg cups is to be mindful of baking time. Start checking them around 15 minutes. They should be puffed and slightly soft in the center. Remember that they’ll continue to cook a bit after you take them out!
- Set your timer and keep an eye on them—ovens vary!
- Don’t overfill the cups; leave a little room to avoid spilling over.
- If using veggies, be sure they are chopped small so they cook evenly.
Enjoy making these delicious breakfast cups, and happy cooking!
How to Make Baked Egg Breakfast Cups
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk
- 1/2 cup cooked bacon bits or diced ham
- 1/2 cup shredded cheddar cheese
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, finely diced
- Salt and black pepper, to taste
- Cooking spray or oil (for greasing muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15-20 minutes to bake. So, in total, you’ll be ready to enjoy these yummy breakfast cups in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven nice and toasty by preheating it to 350°F (175°C). This is the perfect temperature for baking the egg cups. While the oven heats up, grab a muffin tin and lightly grease each cup with cooking spray or a little bit of oil to prevent sticking.
2. Mix the Egg Base:
In a large mixing bowl, crack all 6 eggs in and pour in the 1/4 cup of milk. Whisk them together until you see a nice, uniform color. Don’t forget to sprinkle in a bit of salt and pepper to taste—this adds flavor!
3. Add the Yummy Ingredients:
Now, it’s time to make your egg mix exciting! Stir in the cooked bacon or ham, shredded cheddar cheese, chopped spinach, and diced red bell pepper. Mix it until everything is well combined and get ready for some deliciousness!
4. Fill the Muffin Cups:
Carefully pour your egg mixture evenly into each muffin cup. You’ll want to fill them almost to the top, but leave just a tiny bit of space to allow the eggs to rise while baking.
5. Create the Cup Look:
This is the fun part! If you want to add a special touch, crack a whole egg yolk onto the top center of each muffin cup. It makes them look adorable and adds even more flavor!
6. Time to Bake:
Place the muffin tin in your preheated oven and bake for about 15-20 minutes. Keep an eye on them—you’re looking for the egg cups to be set and slightly soft in the middle. It’s best not to over-bake them!
7. Cool & Remove:
Once they’re done baking, take them out of the oven and let them cool for a few minutes. Use a spatula to gently lift the egg cups out of the muffin tin.
8. Serve & Enjoy:
These little breakfast cups are best enjoyed warm. You can season them with extra black pepper if you like. They’re perfect for busy mornings or a fun brunch with friends!
Enjoy these colorful, protein-packed breakfast cups that make a delicious and portable morning meal!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can replace the whole eggs with egg whites for a lighter version. Just use about 1/4 cup of egg whites per whole egg, and you might want to increase the amount of milk slightly for extra moisture!
How Long Can I Store These Breakfast Cups?
Leftover Baked Egg Breakfast Cups can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat them in the microwave for about 30-60 seconds when you’re ready to enjoy!
Can I Freeze These Egg Cups?
Yes, they freeze well! Allow them to cool completely, then place them in a freezer-safe container or zip-top bag. They can be frozen for up to 2 months. Thaw them in the fridge overnight before reheating.
What Other Vegetables Can I Add?
You can get creative with veggies! Try adding zucchini, mushrooms, or diced tomatoes. Just remember to chop them small and pre-cook any that release a lot of moisture to keep the egg cups from getting soggy.
