Baked Egg Breakfast Cups are a fun and easy way to start the day! Just mix eggs with your favorite veggies, cheese, and meats, then bake in muffin tins for a tasty, portable breakfast.
Key Ingredients & Substitutions
Eggs: Large eggs are essential for the best texture and flavor in this recipe. You can use medium eggs if that’s what you have, just adjust the number slightly.
Milk: Any kind of milk works here, including almond or oat milk for a dairy-free option. I find that whole milk adds extra creaminess, but feel free to use what you like!
Cheddar Cheese: Cheddar gives great flavor, but you can swap it for mozzarella, feta, or pepper jack if you want something with a kick. Use a dairy-free cheese for a vegan option!
Sausage or Bacon: Cooked sausage or bacon adds richness, but you can use diced ham, turkey, or even skip the meat for a vegetarian version and add more veggies instead.
Fresh Spinach: Spinach is a versatile green here, but kale or Swiss chard works too! Frozen spinach can be used if you thaw and drain it well first.
What’s the Best Way to Ensure My Baked Egg Cups Don’t Stick to the Pan?
To prevent sticking, greasing the muffin tin is key. Here’s how to enhance that non-stick factor:
- Use cooking spray or brush oil around each cup, ensuring you cover the bottom and sides well.
- Let the egg cups cool slightly before removing. This will help them release more easily.
- Run a butter knife around the edges to loosen them, gently lifting them out.
Just remember, a well-greased pan can save a lot of cleanup later, so don’t skimp on this step!
Baked Egg Breakfast Cups
Ingredients You’ll Need:
For the Base:
- 6 large eggs
- 1/4 cup milk (any kind)
For the Fillings:
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled breakfast sausage or bacon bits
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, diced
Seasoning:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 1 tablespoon fresh parsley, chopped
Greasing:
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
Getting these Baked Egg Breakfast Cups ready will take about 10 minutes for prep and another 18-20 minutes for baking. So you’re looking at roughly 30 minutes total to enjoy a delicious meal that’s perfect for any busy morning.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Make sure to lightly grease a 6-cup muffin tin using cooking spray or oil, so your egg cups come out easily after baking.
2. Whisk the Eggs:
In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk them all together until the mixture is smooth and colorful. This will be the base for your egg cups.
3. Add Your Fillings:
Time to add flavor! Evenly distribute the cooked sausage or bacon bits in each muffin cup. On top of that, sprinkle in the chopped spinach and diced red bell pepper.
4. Pour the Egg Mixture:
Next, pour the egg mixture gently into each muffin cup, filling them about 3/4 full. Make sure not to overfill, so they don’t spill over while baking!
5. Top with Cheese:
Sprinkle shredded cheddar cheese over the top of each cup. This will melt beautifully and add a nice, cheesy flavor.
6. Bake the Cups:
Place the muffin tin in the preheated oven and bake for 18-20 minutes. You know they’re ready when the eggs are set and the tops look lightly golden.
7. Cool and Remove:
Once baked, take the muffin tin out of the oven and let it cool for a few minutes. Then, run a small knife around the edges to help loosen the cups before carefully removing them.
8. Garnish and Serve:
Finally, transfer the egg cups to a serving plate, garnish with fresh parsley, and enjoy them warm. These little breakfast bites are not only healthy but also super tasty!
Enjoy your delicious, protein-packed Baked Egg Breakfast Cups that are perfect for a quick and nutritious start to your day!
Can I Make These Breakfast Cups Ahead of Time?
Absolutely! You can prepare and bake the egg cups in advance. Store them in an airtight container in the refrigerator for up to 3 days. Just reheat them in the microwave or oven before serving. They make for a quick breakfast option!
Can I Freeze Leftover Egg Cups?
Yes, these egg cups freeze well! After baking, let them cool completely, then wrap each one tightly in plastic wrap and transfer them to a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
What Should I Do If I Don’t Have a Muffin Tin?
No worries! If you don’t have a muffin tin, you can use silicone molds or ramekins. Just be sure to adjust cooking times as smaller or larger molds might bake slightly differently.
Can I Add Other Vegetables?
Definitely! You can customize these breakfast cups with whatever veggies you have on hand. Zucchini, mushrooms, or even kale are great options. Just chop them small so they cook evenly!
