These Baked Egg Breakfast Cups are a fun and tasty way to start your day! Packed with eggs, veggies, and cheese, they’re perfect for breakfast on the go or a cozy morning at home.
Who doesn’t love a meal that’s quick and easy? I whip these up in no time, and they’re great for meal prep too. Just pop them in the oven and let the deliciousness happen! 🥚✨
Key Ingredients & Substitutions
Eggs: Large eggs are the star of this recipe, providing protein and structure. You can use egg whites or a combination of eggs and egg whites for a lighter version. Personally, I love using farm-fresh eggs for flavor!
Spinach: Fresh spinach is great for color and nutrition. If you don’t have it on hand, any leafy green like kale or swiss chard works well. Frozen spinach can be used too; just thaw and squeeze out the excess water.
Bacon: I prefer crispy bacon for its rich flavor, but turkey bacon or even a vegetarian substitute makes a great option for different dietary preferences. Diced ham or sausage also work perfectly!
Cheese: Cheddar cheese adds creaminess and flavor, but feel free to substitute with mozzarella, feta, or any melting cheese you enjoy. I sometimes mix a little cream cheese for extra creaminess!
Milk: Milk adds moisture. Almond milk or oat milk can be substituted for a dairy-free option. I find that unsweetened varieties work best!
How Do I Ensure the Eggs Cook Evenly?
For perfectly set eggs in your breakfast cups, the right technique matters. Follow these tips:
- Whisk the eggs thoroughly. This ensures a uniform texture and helps the ingredients mix well.
- Don’t overfill the muffin cups! Filling them about 3/4 allows space for the eggs to expand while baking.
- Keep an eye on them. Every oven is different! Start checking around the 15-minute mark to avoid overcooking.
Let the cups cool a bit before removing them from the tin. This helps them firm up and makes for easier release!
Baked Egg Breakfast Cups
Ingredients You’ll Need:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese (or cheese of choice)
- 1/4 cup milk
- 1 small red bell pepper, finely diced
- 1/4 cup green onion, chopped
- Salt and pepper to taste
- Cooking spray or butter (for greasing the muffin tin)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and assemble everything. Then, another 15-20 minutes for baking. So in total, about 30-35 minutes from start to finish! Perfect for a quick morning meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). While it heats up, lightly grease a 12-cup muffin tin with either cooking spray or butter to prevent sticking.
2. Whisk the Eggs:
In a medium bowl, crack the 6 large eggs and add the 1/4 cup milk, a pinch of salt, and pepper. Whisk them together until everything is well combined, and the eggs are slightly frothy.
3. Mix in the Veggies and Bacon:
Next, stir in your chopped spinach, crumbled bacon, shredded cheese, diced red bell pepper, and green onion. Make sure all the ingredients are evenly distributed throughout the egg mixture. This is where the magic happens, combining all those colorful flavors!
4. Fill the Muffin Cups:
Pour the delicious egg mixture evenly into the muffin cups, filling each about 3/4 full—just enough room for them to puff up as they bake!
5. Optional Egg Yolk Center:
If you want to make it extra special, carefully crack an egg yolk on top of each cup (this step is optional) to create a beautiful yolk center!
6. Bake and Set:
Place the muffin tin in your preheated oven and bake for 15-20 minutes. Keep an eye on them—you’re looking for the eggs to be set and light golden on top.
7. Cool and Remove:
Once they’re ready, take them out of the oven and let the cups cool for a few minutes. This makes it easier to remove them from the muffin tin without breaking!
8. Serve and Enjoy:
Serve your Baked Egg Breakfast Cups warm! Sprinkle a little extra salt and pepper on top if you like. They’re an easy, tasty breakfast that you can share with family or enjoy all on your own!
Enjoy these savory, protein-packed Baked Egg Breakfast Cups for a quick and delicious breakfast!
Can I Use Egg Substitutes for This Recipe?
Absolutely! If you’re looking for a lighter version, you can use egg substitutes or egg whites. A general rule is to replace each whole egg with 1/4 cup of egg substitute or two egg whites.
Can I Freeze These Breakfast Cups?
Yes, you can freeze them! After baking, let the cups cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. To reheat, just thaw in the fridge overnight and warm them in the oven or microwave.
What Can I Substitute for Bacon?
If you want a meat-free option, consider using diced mushrooms, bell peppers, or even tempeh bacon. These alternatives can add flavor and texture without the bacon!
How Do I Store Leftovers?
Store any leftover Baked Egg Breakfast Cups in an airtight container in the fridge for up to 4 days. You can reheat them in the microwave for a quick breakfast option or enjoy them cold!