Easy Custom Egg Cups Breakfast for Busy Mornings

Cups Breakfast that are portable, customizable, and perfect for meal prep, ensuring a delightful start to any busy morning.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

12 large Eggs Can substitute with egg whites
1/4 cup Milk or Cream Use non-dairy alternatives for vegan

For the Fillings

1 cup Bell Peppers Diced, can substitute other vegetables
1 cup Baby Spinach Can replace with kale or swiss chard
1/2 cup Bacon or Sausage Cooked, can substitute with turkey bacon or omit

For the Cheese

1 cup Shredded Cheddar Cheese Any cheese works, including dairy-free

For Extra Flavor

1/4 cup Fresh Herbs Options include chives, parsley, or basil

Equipment

12-cup muffin tin
Mixing Bowl

Method

Step-by-Step Instructions for Cups Breakfast

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a large mixing bowl, whisk together the eggs and milk until frothy. Add salt and pepper to taste.
Gently fold in the diced bell peppers, fresh spinach, cooked bacon or sausage, and shredded cheddar cheese.
Pour the egg mixture into each cup of the muffin tin, filling them about ¾ full.
Bake in the preheated oven for 15 minutes or until set and lightly golden on top.
Allow the egg cups to cool for a few minutes before removing them from the tin.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 3gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 300mgSodium: 400mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Use plenty of nonstick spray to prevent sticking and maintain the shape of the cups.

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