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.
Servings: 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.
Video
[adthrive-in-post-video-player video-id="VicKg6w5" upload-date="2018-01-02T14:01:59.000Z" name="Breakfast Egg Cups - 4 Ways" description="Whip up one of these breakfast 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."]
Notes
- Each of the 4 egg cup recipes makes 12 total egg cups.
- Nutrition information is for the Turkey Fajita Egg Cups.
Nutrition
Calories: 102kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Fiber: 1g | Sugar: 1g