These baked egg breakfast cups are the perfect way to start your day! With fluffy eggs, veggies, and cheese all baked in fun muffin cups, they’re tasty and easy to grab on the go.
Honestly, I love how customizable they are. You can throw in your favorite ingredients and make each cup unique! Plus, they are perfect for meal prep—make a batch and enjoy them all week!
Key Ingredients & Substitutions
Eggs: The star ingredient! Use large eggs for the best texture. If you prefer, you can use egg whites or egg substitutes for a lighter version.
Milk/Cream: I like using milk for creaminess, but heavy cream can add a richer taste. If you’re lactose intolerant, try almond milk or oat milk as alternatives.
Bacon: Cooked bacon adds great flavor. For a healthier option, turkey bacon or plant-based sausage works well too. You can also skip meat altogether if you want a vegetarian version!
Cheese: Cheddar is my choice for a classic taste, but feel free to use mozzarella, feta, or even goat cheese for something different!
Vegetables: Spinach and bell peppers bring color and nutrients. Other veggies like mushrooms, zucchini, or broccoli can be great additions or substitutes too.
How Can I Ensure My Egg Cups Are Perfectly Cooked?
To get those egg cups just right, follow these simple steps:
- Whisk the eggs with milk until slightly frothy, which adds air for fluffiness.
- Fill the muffin cups about 3/4 full, leaving room for puffing during baking. Too full can lead to overflowing!
- Check for doneness with a toothpick—if it comes out clean, your egg cups are ready.
- Let them cool before removing. This helps the cups firm up a bit while they cool.
These tips will help you create delicious and perfectly cooked baked egg breakfast cups every time! Enjoy making this easy recipe!
Baked Egg Breakfast Cups
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk or heavy cream
- 1/2 cup cooked bacon, chopped (or substitute with cooked sausage or ham)
- 1/2 cup shredded cheddar cheese (or any cheese of choice)
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley or fresh chopped parsley (optional, for garnish)
- Cooking spray or butter for greasing the muffin pan
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 18-22 minutes to bake. Altogether, you’ll spend roughly 30-35 minutes from start to finish, making it a quick and delicious breakfast option!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a standard 12-cup muffin tin with cooking spray or butter. This helps the egg cups pop out easily once they’re baked.
2. Mix the Egg Base:
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until everything is well blended and slightly frothy. This will give your egg cups a nice fluffy texture.
3. Add Your Fillings:
Now, add in the chopped cooked bacon, shredded cheese, spinach, and diced bell pepper to the egg mixture. Stir gently to combine all the ingredients so that every cup gets an even mix of delicious flavors!
4. Fill the Muffin Cups:
Next, carefully distribute the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full. This leaves room for the eggs to puff up as they bake, preventing overflow!
5. Add a Yolk Touch (Optional):
If you want an extra special touch, you can crack one small egg yolk into the center of each cup on top of the mixture. This will create a gorgeous sunny center when they bake!
6. Bake & Check for Doneness:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them—you’ll know they’re done when the tops are lightly golden, and a toothpick inserted into the center comes out clean.
7. Cool and Remove:
Once they are done, take them out of the oven and let them cool for a few minutes. Use a knife or thin spatula to gently run around the edges of each cup to loosen them before lifting them out of the muffin tin.
8. Garnish and Serve:
Finish by garnishing with a sprinkle of dried or fresh parsley, along with a pinch of black pepper if desired. Serve these warm and savor every bite!
9. Storage:
If you have leftovers, you can store the breakfast cups in the refrigerator for up to 4 days. They reheat wonderfully, making them a great option for a quick meal on busy days!
Enjoy your delicious and protein-packed baked egg breakfast cups! They’re a flavorful and wholesome way to kick-start your day!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can use egg whites for a lighter version of the breakfast cups. Just remember that using only egg whites will result in a different texture, so you may want to add a bit more seasoning or a splash of milk for balance.
How Can I Customize the Ingredients?
The beauty of these baked egg cups lies in their versatility! Feel free to swap out the bacon for cooked sausage, ham, or even go meatless with veggies like mushrooms and zucchini. You can also change up the cheese for your favorite type!
Can I Make These Ahead of Time?
Yes, you can! Prepare the egg mixture the night before and store it in the fridge. Just remember to mix it well again before pouring it into the muffin cups. This makes it a quick and easy breakfast on busy mornings!
How Should I Store Leftovers?
Store any leftover egg cups in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy them again, just reheat in the microwave for about 30 seconds to 1 minute, or until warmed through.