These Baked Egg Breakfast Cups are a fun and tasty way to start your day! Made with eggs, veggies, and cheese, they are easy to whip up and full of flavor.
I love how you can customize them with your favorite ingredients. Plus, they are perfect for meal prep—just grab one and go in the morning!
Key Ingredients & Substitutions
Eggs: The star of the show! Fresh eggs are crucial for a rich, delicious flavor. If you’re vegan, try substituting with a mix of silken tofu blended until smooth as a great alternative.
Bacon: Cooked bacon adds a savory kick. If you’re vegetarian, opt for chopped mushrooms or sun-dried tomatoes for a different flavor profile. For a smoky taste, consider using smoked turkey bacon.
Milk: Adding milk makes the eggs fluffier. If you’re avoiding dairy, you can replace it with unsweetened almond milk or leave it out altogether — just whisk the eggs well for a light texture.
Cheese: Cheddar cheese pairs perfectly with the eggs. Feel free to substitute with feta or goat cheese for a tangy flair. Dairy-free cheese works too for a lactose-free option.
Vegetables: Red bell peppers and spinach are fresh and vibrant. You can mix in other veggies like diced tomatoes, zucchini, or onions, based on what you have on hand.
How Do I Get the Egg Cups to Rise and Set Properly?
Achieving the perfect baked egg breakfast cups can be tricky if you’re not careful with the cooking time and the batter consistency:
- Whisk eggs and milk thoroughly to incorporate air, which helps them puff while baking.
- Add your fillings first, then pour in the egg mixture until it’s about 3/4 full to avoid overflow.
- Keep an eye on them as they bake—remove them when the tops are set but not overly browned to keep them moist.
Let them cool slightly before removing from the muffin tin; this step helps them hold their shape! Don’t hesitate to try your favorite fillings; the possibilities are endless!
How to Make Baked Egg Breakfast Cups
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (optional for fluffier texture)
- 1/2 cup cooked bacon, chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup fresh spinach, chopped
- 1/2 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
- Non-stick cooking spray or butter (for greasing muffin tin)
How Much Time Do You Need?
You’ll spend about 10 minutes preparing the ingredients and mixing everything together. Then, you’ll need around 15 to 18 minutes for baking. So, in total, plan for about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
First things first! Preheat your oven to 375°F (190°C). While that’s heating up, grab a 12-cup muffin tin and lightly grease it with non-stick cooking spray or a bit of butter. This will keep those yummy cups from sticking!
2. Mix the Egg Base:
In a large mixing bowl, take your 6 eggs and whisk them together. If you want fluffy egg cups, add the 1/4 cup of milk here too! Season your egg mixture with a sprinkle of salt and black pepper to taste.
3. Assemble the Filling:
Now, let’s add the good stuff! Start by evenly distributing the chopped bacon, diced red bell pepper, chopped spinach, and shredded cheddar cheese into each muffin cup. Make sure each cup gets a little bit of everything!
4. Pour in the Egg Mixture:
Carefully pour the egg mixture over the fillings in each muffin cup. Fill them about 3/4 full, leaving some space for the eggs to puff up while they cook. Don’t worry if it looks a bit messy—that’s part of the deliciousness!
5. Bake the Egg Cups:
Now, pop the muffin tin into your preheated oven! Bake for about 15 to 18 minutes. They’re done when the tops are set and slightly golden. If you gently shake the tin, they should not jiggle in the middle.
6. Cool and Remove:
When they’re finished baking, take them out of the oven and let the cups cool for a couple of minutes. Then, run a knife around the edges of each cup to loosen them before gently lifting them out of the tin.
7. Garnish and Serve:
To make your breakfast cups pop, garnish with freshly chopped parsley or chives and a crack of black pepper. Serve them warm and enjoy! These little goodies are also great for meal prep—store them in the fridge and reheat for quick breakfasts on busy mornings.
This recipe yields about 12 egg cups. Feel free to mix and match your favorite veggies or proteins for a personal twist!
Can I Use Egg Whites Instead of Whole Eggs?
Yes, you can definitely use egg whites! Simply substitute the 6 large eggs with about 1 1/2 cups of egg whites. This will reduce the fat content while still providing great protein!
Can I Freeze These Breakfast Cups?
Absolutely! To freeze, let them cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Just thaw them overnight in the fridge and reheat in the microwave or oven!
What Other Fillings Can I Use?
The possibilities are endless! You can substitute cooked sausage, diced zucchini, mushrooms, or different cheese varieties. Just be sure to chop the ingredients finely so they cook evenly!
How Can I Make These Dairy-Free?
To make these breakfast cups dairy-free, simply omit the milk or substitute with a dairy-free milk alternative like almond or oat milk. Use a dairy-free cheese if you like, or skip the cheese altogether!