These Breakfast Egg Cups are a fun and healthy way to start your day! Packed with eggs and your choice of yummy fillings like cheese, veggies, or meats, they’re super simple to make.
Perfect for busy mornings, I love whipping them up ahead of time. Just bake them, pop them in the fridge, and grab one when you’re ready—no more rushing out the door! 😊
Key Ingredients & Substitutions
Eggs: These are the star of the dish. I recommend using large eggs for the best results. If you’re looking for a lighter option, egg whites or egg substitutes work great too!
Spinach: Fresh spinach adds nutrition and color. In a pinch, you can use frozen spinach—just make sure to squeeze out excess water, or swap it for kale or other leafy greens.
Cheese: Cheddar and mozzarella are classics for these cups. Feel free to experiment with feta, goat cheese, or even dairy-free cheese if you’re avoiding dairy.
Milk or Cream: This adds creaminess. If you’re dairy-free, almond milk or oat milk can be great substitutes.
Seasoning: Salt and pepper are essential for flavor. You can also add garlic powder, paprika, or your favorite herbs for a little kick.
How Can I Ensure My Egg Cups Rise and Don’t Stick?
To make sure those precious egg cups rise nicely and come out of the tin easily, follow these tips:
- Preheat the oven fully before baking—this helps them puff up.
- Grease the muffin tin well. Use butter, cooking spray, or even line with parchment paper for easy removal.
- Don’t overfill the muffin cups; keep it around ¾ full. This gives them room to rise without spilling over.
Let them cool slightly before removing; this makes them less likely to break apart. Enjoy your perfectly fluffy egg cups!
Breakfast Egg Cups
Ingredients You’ll Need:
Base Ingredients:
- 6 large eggs
- ¼ cup milk or heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Main Fillings:
- ½ cup fresh spinach, chopped
- ½ cup shredded cheese (cheddar or mozzarella)
For Garnish:
- 2 tablespoons fresh chives or parsley, chopped
For Greasing:
- Butter or cooking spray (for greasing muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. So, in total, you’re looking at approximately 30-35 minutes from start to enjoying your delicious Breakfast Egg Cups!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven warms up, lightly grease a muffin tin with butter or cooking spray. This will ensure your egg cups can easily pop out later!
2. Mix the Eggs:
In a medium bowl, crack the 6 large eggs and whisk them together with the milk or heavy cream, salt, and black pepper. Mix until everything is well combined and has a nice, fluffy texture!
3. Add the Good Stuff:
Gently fold in the chopped spinach and shredded cheese. Make sure everything gets evenly mixed for delicious bites in every cup!
4. Fill the Muffin Tin:
Pour the egg mixture into your prepared muffin tin, filling each cup about ¾ full. This leaves a little room for the egg to rise while baking.
5. Bake to Perfection:
Pop the muffin tin into the preheated oven and bake for about 15-18 minutes. You’ll know they’re done when the edges are golden brown, and a toothpick inserted in the center comes out clean!
6. Cool and Remove:
Once baked, carefully remove the muffin tin from the oven. Let the egg cups cool for a few minutes, then gently run a knife around the edges to help them out of the tin.
7. Garnish and Serve:
Sprinkle the chopped chives or parsley on top for a fresh touch. Serve these warm, and enjoy your tasty, protein-packed Breakfast Egg Cups!
Optional Add-Ins:
Feel free to get creative! You can mix in cooked bacon bits, diced bell peppers, or sautéed onions to give your egg cups even more flavor.
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute whole eggs with egg whites or a mixture of whole eggs and egg whites for a lighter version. Just keep in mind that the texture might be a little different, but they will still be delicious!
How Do I Store Leftover Breakfast Egg Cups?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave for about 30-45 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.
Can I Freeze These Egg Cups?
Yes! These Breakfast Egg Cups freeze really well. Allow them to cool completely, then place them in a freezer-safe container or a zip-top bag. They can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating.
What Are Some Filling Variations I Can Try?
Get creative! You can add diced cooked ham, sautéed mushrooms, chopped tomatoes, or any veggies you have on hand. Just make sure not to overfill, as it might affect the baking time.