Growing up, I was never a breakfast person. In fact, until the last couple of years, I didn’t care for breakfast foods much at all. Perhaps it’s just a part of growing up but I have realized that having a decent breakfast in the morning really does make for a better day. I like these simple egg cups because they are quick and easy to prepare and contain lots of protein and veggies to start the day off well.
The ingredients in the recipe are pretty simple and can be adjusted in numerous ways for different taste preferences. The one thing you need for sure is a good amount of eggs; other than that you just need a mixture of fillings.
My favorite fillings for the egg cups are grape tomatoes, mini sweet peppers, greens (either kale or spinach), chives, and cheese (obviously). These can be adjusted. If you want to add meat (bacon, sausage, chorizo, ham…) into these egg cups just make sure that it is cooked before you add it to the egg mixture.
After deciding what you want to put into your egg cups, the first step is to chop all of the veggies. I find that the smaller they’re diced the better the egg cups will turn out.
Once all of the fillings are ready it is quick to finish preparing these egg cups. When I first started making these egg cups I would used 12 eggs, one egg for every egg cup. Using that many eggs I aways had leftovers so I’ve reduced the amount to 10. Depending on the amount of fillings used, the amount of eggs may need to be adjusted to get fuller egg cups.
To finish preparing the egg cups, in a large bowl whisk the eggs together until combined. Season with salt and pepper. Once the eggs are combined, start adding the fillings, mixing after each addition. If using tomatoes, add those last.
Spray a muffin pan with non-stick cooking spray and ladle the egg mixture into each cup.
Bake the egg cups in a 350 degree oven for approximately 20 minutes. I check mine at 10 minutes and again at 15 minutes to ensure that they are cooking properly and that they won’t be overcooked (because no one likes overcooked eggs).
Let the egg cups cool in the tins and then use a butter knife to separate them from the pan’s edges.
Can be served right away or refrigerated for quick and easy breakfasts during the week. To reheat, microwave for 30-60 seconds, checking at 30 seconds.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
egg cups
|
- 10 Eggs
- 2/3 cup Sharp Cheddar Cheese shredded
- 1/4 cup Grape tomatoes diced
- 1/2 cup Mini Sweet Peppers diced
- 1 cup Spinach or Kale diced
- 2 Tablespoons Chives finely diced
- Salt and Pepper
Ingredients
|
|
- Preheat the oven to 350 degrees and spray a muffin pan with non-stick cooking spray (PAM).
- In a large bowl, whisk the eggs. Add salt and pepper.
- Add the mix-ins, one ingredient at a time, mixing after each addition.
- 4. Once all the ingredient have been added to the egg mixture, divide the mixture between the each muffin cup.
- Bake at 350 degrees for 20 minutes but be sure to check their progress at the 10 minute and then 15 minute intervals. The eggs cups are done when the scrambled eggs have set and the centers spring back when pressed upon. Remove from oven.
These are great fresh out of the oven but they can also be refrigerated and reheated in the microwave for 30-60 seconds for a quick and easy weekday breakfast.