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+ servings
5 from 1 vote

Breakfast Egg Cups - 4 Ways

Egg cups are the perfect healthy breakfast idea that can be made ahead of time and reheated for a quick and easy breakfast throughout the week.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 7
Carbs 2
Protein 9
Yield 12

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 ground 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!

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.

Watch it

Nutrition Facts

Calories: 102kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Fiber: 1g | Sugar: 1g