Do you often look for easy, delicious breakfast ideas that you can make ahead? I know I do! Today, I’m sharing two fantastic recipes for egg breakfast cups that are perfect for busy mornings or to keep on hand for quick meals.
These recipes are simple to follow and result in wonderfully portable, protein-packed options. I hope you enjoy making and eating them as much as I do!
Jump to Recipe:
Quick Bacon Egg Breakfast Cups
These bacon egg cups are a delicious way to start your day. They pack protein and great flavor into a convenient bite-sized form.
Key Ingredients & Tips for Bacon Egg Cups
- Crispy Bacon Bits: Cook your bacon until it’s nice and crispy before chopping it. This adds a good crunchy texture to your breakfast cups.
- Muffin Tin Prep: Always grease your muffin tin really well, or use silicone liners. This helps the egg cups come out easily without sticking.
- Flavor Boost: Add a pinch of onion powder or garlic powder to your egg mixture for an extra layer of taste.
What You Need for Bacon Egg Cups
- 6 large eggs
- 2 tablespoons milk
- 4 slices cooked bacon, crumbled
- 1/4 cup shredded cheddar cheese
- Salt and black pepper to taste
- Cooking spray or butter for muffin tin
⏱️ Time: 25 minutes🍽️ Yields: 6 cups
How to Make Bacon Egg Cups
Step 1: Prep Your Oven and Pan
Preheat your oven to 375°F (190°C). Spray a 6-cup muffin tin with cooking spray or butter each cup well. This will help the egg cups release easily.
Step 2: Mix the Egg Filling
In a medium bowl, crack your eggs and add the milk. Whisk them together until the yolks and whites are fully combined. Stir in the crumbled bacon, shredded cheese, salt, and pepper.
Step 3: Assemble and Bake
Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Place the muffin tin into the preheated oven.
Step 4: Cook and Serve
Bake for 15-20 minutes, or until the egg cups are set and lightly golden around the edges. Let them cool in the tin for a few minutes before removing and serving.
📝 Final Note
You can store leftover bacon egg cups in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a warm oven.
Simple Baked Egg Breakfast Cups with Veggies
If you want a simple, veggie-packed breakfast, these baked egg cups are a great choice. They are easy to customize with your favorite vegetables.
Key Ingredients & Tips for Baked Egg Cups
- Chopping Veggies: Cut your vegetables into very small pieces. This helps them cook evenly and fit nicely into the egg cups.
- Customize Your Fillings: Feel free to use any vegetables you enjoy! Bell peppers, spinach, mushrooms, or onions all work wonderfully in these egg cups.
- Don’t Overfill: Fill your muffin cups about two-thirds full with the egg mixture. This stops them from overflowing as they bake and puff up.
What You Need for Baked Egg Cups
- 12 large eggs
- 1/4 cup milk or cream
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped fresh spinach
- 1/4 cup shredded cheese (like cheddar or mozzarella)
- Salt and black pepper to taste
- Cooking spray or butter for muffin tin
⏱️ Time: 30 minutes🍽️ Yields: 12 cups
How to Make Baked Egg Cups
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter, making sure to get into all the nooks.
Step 2: Mix Eggs and Veggies
In a large bowl, whisk together the eggs and milk until light and fluffy. Stir in the chopped bell pepper, spinach, shredded cheese, salt, and pepper until everything is well combined.
Step 3: Fill Muffin Cups
Carefully pour the egg mixture into each prepared muffin cup, filling them about two-thirds full. Be sure to distribute the vegetables evenly among the cups.
Step 4: Bake Until Set
Bake for 20-25 minutes, or until the egg cups are set in the center and lightly golden. A toothpick inserted into the center should come out clean. Let them cool slightly before removing from the tin.
📝 Final Note
These baked egg cups are fantastic for meal prepping! Store them in the refrigerator for up to 4 days, or freeze them individually for longer storage. Reheat from frozen in the microwave or a warm oven.