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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.

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 7 Carbs 2 Protein 9
Yield 12 1x

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

  1. Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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

  1. Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
  2. 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.
  3. Transfer browned meat into muffin cups. Then prep vegetables by finely dicing green pepper, red pepper, and onion. Evenly spread out among muffin cups.
  4. 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.
  5. Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
  6. Bake at 350ºF for around 18-22 minutes.

Bacon Wrapped Eggs

  1. Preheat oven to 400ºF and spray a 12-cup, nonstick muffin tin with cooking spray. Set aside.
  2. 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.
  3. Place bacon in the oven at 400ºF for around 7 minutes. Remove before they start to get crispy.
  4. 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.
  5. Bake for an additional 10-15 minutes depending on how runny you like your eggs.
  6. Finally, season with pepper and enjoy!
  7. **Read a full tutorial for this recipe HERE.

All American Egg Cups

  1. Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
  2. 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.
  3. Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
  4. 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.
  5. Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
  6. 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: 9
Author: Lee HershCategory: BreakfastMethod: OvenCuisine: American

Keywords: breakfast egg cups

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