These Baked Egg Breakfast Cups are a fun and tasty way to start your day! They’re made with eggs, veggies, and your favorite cheese, all baked in little muffin cups.
Not only do they look cute, but they’re super easy to make. I love whipping these up for breakfast, and they’re perfect for meal prep too. Just pop them in the fridge and heat them up when you’re ready to eat!
Key Ingredients & Substitutions
Eggs: Eggs are the star of this dish, providing a great source of protein. Feel free to use egg whites if you’re watching your cholesterol or to lighten up the recipe. You could also substitute with a vegan egg product if preferred!
Milk: I usually use whole milk for creaminess, but you can switch to almond, soy, or oat milk to keep it dairy-free. Using less milk can result in firmer cups if you prefer that texture.
Red Bell Pepper: They add a sweet crunch, but you can substitute with green bell pepper, diced tomatoes, or even zucchini. For a spicier twist, try jalapeños or a pinch of chili flakes!
Spinach: Fresh spinach is great, but you can replace it with kale or other leafy greens. If using frozen spinach, make sure to thaw and drain it well to avoid excess moisture.
Cheese: Cheddar cheese is classic; however, feta, mozzarella, or even a vegan cheese work well too! Mixing different cheeses can enhance the flavor.
How Do I Ensure My Egg Cups Don’t Stick to the Pan?
Getting them out of the muffin tin can be tricky if not done right. Here are some tips to prevent sticking:
- Use cooking spray or oil generously to coat each muffin cup.
- Let the cups cool for a few minutes before trying to remove them. This helps them set up and will make them easier to pop out.
- Run a thin spatula around the edges to loosen them gently before lifting them out.
With these steps, you’ll have beautifully baked egg cups that come out with ease! Enjoy your delicious breakfast and the ease of prep!
Baked Egg Breakfast Cups
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (whole or 2%)
- 1/2 cup diced red bell pepper
- 1/2 cup fresh spinach, chopped
- 1/4 cup shredded cheddar cheese (or cheese of your choice)
- 1/4 cup diced onion (optional)
- Salt and black pepper to taste
- 1/4 tsp garlic powder (optional)
- Cooking spray or oil for greasing muffin tin
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18–22 minutes to bake, making it a quick option for busy mornings. Just let them cool for a few minutes, and they’re ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with cooking spray or a little oil to prevent the egg cups from sticking.
2. Mix the Egg Base:
In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until everything is nice and mixed. This step is key for a fluffy texture!
3. Add Veggies and Cheese:
Stir in the diced red bell pepper, chopped spinach, onion (if you’re using it), and shredded cheese. This will add flavor and nutrition to your cups!
4. Fill the Muffin Cups:
Carefully divide the egg mixture among the greased muffin cups, filling each one about 3/4 full. This allows some room for the eggs to puff up while baking.
5. Optional Fun Touch:
If you want to add an extra twist, you can crack a small whole egg or just the yolk on top of a couple of cups for a beautiful presentation!
6. Bake:
Place the muffin tin in the oven and bake for 18–22 minutes. The egg cups should be set and lightly golden on top. You can touch the center, and it should feel firm.
7. Cool and Remove:
Once baked, take the muffin tin out of the oven and let the cups cool for a few minutes. Use a spatula to carefully lift them out of the tin.
8. Garnish and Serve:
Sprinkle the egg cups with freshly chopped parsley or chives and a little extra black pepper if you’d like. Serve them warm and enjoy your delicious, colorful breakfast cups!
These Baked Egg Breakfast Cups are not just tasty but also perfect for meal prep! Enjoy your wholesome breakfast or snack anytime you want!
Can I Use Egg Substitutes for This Recipe?
Yes, you can use egg substitutes like flax eggs or any commercial egg replacement. Check the package instructions for equivalent measurements. Keep in mind that the texture may vary slightly, but they will still be delicious!
How Can I Customize the Fillings?
Absolutely! Feel free to mix and match your favorite vegetables or add cooked meats like ham or bacon. Feta cheese, mushrooms, or even artichokes would also be great additions. Just remember to keep the fillings to about 1 cup to ensure they cook evenly!
How Should I Store Leftover Egg Cups?
Store any leftover Baked Egg Breakfast Cups in an airtight container in the fridge for up to 3 days. You can also freeze them; just wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before reheating.
What’s the Best Way to Reheat Them?
The best way to reheat the egg cups is by placing them in a microwave-safe dish and microwaving for about 30-45 seconds, or until warmed through. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes for a crispy texture.