Whip up one of these breakfast egg cups so that you can have a healthy, high-protein snack or breakfast all week long! These yummy egg cups are ready in under 30 minutes and easy to meal prep.
Why Make Breakfast Egg Cups?
If you’ve landed on this egg cup recipe, congratulations, you scored the jackpot of all meal-prep snacks/breakfasts. Why? These egg cups…
- take less than 30 minutes to make
- are high protein
- are packed with veggies
- will last you all week!
I thought we’d kick off the new year with not 1, not 2, not 3, BUT 4 breakfast egg cups recipes because you can never have too many!
How to Make Breakfast Egg Cups
Making breakfast egg cups is super simple. First and foremost, you’re going to need a super non-stick muffin tin for all 4 of these recipes. We say super nonstick because we’ve all been there. When you can’t get your egg cups out of the tin. Here’s the one we use!
Second, while we’re sharing 4 different healthy egg cup recipes in this post, making your own variation at home is super simple. Here’s the basis of what you need.
Breakfast Egg Cups Ingredients
- large eggs: we prefer large eggs, but any size will work!
- veggies: any kind of veggies will work! Some of my personal favs include spinach, peppers, onions, and mushrooms.
- protein: think breakfast sausage, bacon, ground turkey, etc.
- cheese: the more cheese the merrier! Shredded cheese works great with egg cups.
- spices: you can’t go wrong with salt and pepper, but feel free to spice things up with any spices your heart desires!
- milk: a splash of milk in your egg cups goes a long way. We love using almond milk for this, but any kind of mill will do the trick.
Breakfast Egg Cups Tips
How do you make your egg cups not stick to the pan? Make sure you are using a high-quality nonstick pan just like this one. We also suggest using coconut oil cooking spray on the pan before adding your ingredients to the muffin tin.
How long do cooked eggs last? Cooked eggs should last you anywhere from 3-5 days in the refrigerator.
How many eggs is a cup? Around 4 large eggs equals one cup. So, if you’re looking for how many cups 1 egg equals, it’s about 1/4 cup per large egg!
Is it okay to reheat eggs? Yes, you can reheat eggs. We suggest reheating your breakfast egg cups in the microwave on high for around 30-60 seconds.
How should I store my breakfast egg cups? We recommend storing your egg cups in an airtight container in the fridge. They should last you up to 5 days.
Mediterranean Egg Cups
You are going to love these flavorful Spinach and Sun-Dried Tomato Egg Cups. They’re made with sun-dried tomatoes, spinach, onion, fresh basil, and a little feta cheese! Yum!
Turkey Fajita Egg Cups
These Turkey Fajita Egg Cups are made with lean ground turkey, colorful green and red peppers, onions, and your favorite fajita spices! Don’t forget about the cheese on top.
All American Egg Cups
These All American Hashbrown Egg Cups are perfect for picky eaters. They’re made with homemade hash browns, breakfast sausage, and cheese! Pro tip: try subbing out the hash browns for shredded sweet potato!
Bacon Wrapped Egg Cups
These are exactly what they sound like. Bacon + Eggs = Bacon Wrapped Egg Cups! These delicious little guys are keto-friendly and packed with protein.
More Ways to Eat Eggs for Breakfast
- How to Bake Eggs in the Oven
- Sous Vide Egg Bites
- Healthy Breakfast Casserole
- 15 Egg Recipes for Breakfast
Breakfast Egg Cups – 4 Ways Video
Breakfast Egg Cups – 4 Ways
Whip up one of these healthy egg cup recipes so that you can have a healthy, high-protein snack or breakfast all week long! They’re ready in under 30 minutes and easily transportable.
Ingredients
Mediterranean Egg Cups
- 1/2 cup sun-dried tomatoes, sliced
- 1 cup spinach, finely diced
- 1/2 yellow onion, finely diced
- 4 large basil leaves, finely diced
- salt and pepper, to taste
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/3 cup feta cheese crumbles
Turkey Fajita Egg Cups
- 1/2 lb. ground turkey (any kind of ground meat will work)
- 1/2 tablespoon olive oil
- 1 tablespoon chili powder
- 1/8 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/8 teaspoons salt
- 1 large green pepper, finely diced
- 1 large red pepper, finely diced
- 1/2 medium onion, finely diced
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/3 cup cheddar cheese
- optional: 1/4 cup fresh cilantro
Bacon Wrapped Egg Cups
- 12 strips of bacon
- 12 large eggs
- salt and pepper, to taste
All American Egg Cups
- 2 medium red potatoes, peeled and shredded
- 1 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 fully-cooked breakfast sausage links
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/3 cup shredded Colby jack cheese
Instructions
Mediterranean Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.
Turkey Fajita Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Add 1/2 tablespoon of olive oil to a nonstick skillet and heat over medium/high heat. Add ground turkey and spices and saute until turkey is fully cooked.
- Transfer browned meat into muffin cups. Then prep vegetables by finely dicing green pepper, red pepper, and onion. Evenly spread out among muffin cups.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
- Bake at 350ºF for around 18-22 minutes.
Bacon Wrapped Eggs
- Preheat oven to 400ºF and spray a 12-cup, nonstick muffin tin with cooking spray. Set aside.
- Next, use one piece of bacon per muffin to create a basket of sorts for the egg. Place the bacon on the inside of each muffin so that it covers the sides completely. Then, use a pair scissors to cut the remaining bacon. Use this excess piece of bacon for the bottom of your basket. Repeat with all pieces of bacon.
- Place bacon in the oven at 400ºF for around 7 minutes. Remove before they start to get crispy.
- Crack 1 egg inside of each bacon basket. Make sure that you use large eggs as anything bigger will be too much egg to hold in the muffins.
- Bake for an additional 10-15 minutes depending on how runny you like your eggs.
- Finally, season with pepper and enjoy!
- **Read a full tutorial for this recipe HERE.
All American Egg Cups
- Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
- Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a snall bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.
- Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
- In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
- Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
- Bake at 350ºF for around 18-22 minutes.
Tips & Notes
- Each of the 4 egg cup recipes makes 12 total egg cups.
- Nutrition information is for the Turkey Fajita Egg Cups.
Nutrition Facts
Serving Size: 1-2 egg cups Calories: 102 Sugar: 1 Fat: 7 Carbohydrates: 2 Fiber: 1 Protein: 9Keywords: breakfast egg cups
I make these all the time. So happy I found your recipes. My husband loves them. I use cheddar cheese, red or green onion, baby spinach and a little chopped meat (ham, bacon, sausage).
Thru trial and error I find tomatoes and bell peppers make it too wet so I serve chopped tomatoes or salsa on the side. I use a non stick loaf pan because the eggs stuck in ceramic or metal muffin pans.
★★★★★
So glad you guys loved these recipes!
so many great options!! love these types of fast recipes heheh
dorky-and-weird.blogspot.com
xoxo <3
How many would you reccomend for a serving? Is there an way to easy calculate the nutriton of each recipe?
How long can they be kept in the fridge? Or do you freeze them?
I haven’t tried to freeze these yet, but they should stay in the fridge for 4 or 5 days!
If I keep them in the fridge, how do I heat them up after, without burning in a pan? ( I don’t have a microwave due to their proven dangers to health)
You could reheat them in the oven or on your stove! Micro is definitely the easiest way, though.