Baked Breakfast Egg Cups
Looking for a super quick and easy savoury breakfast? These muffin tin egg cups are super easy to make and are great for breakfast prep for the week! I made half omelette and half regular egg cups and they were both a huge hit! They are easy to take and grab on the-go and they are super yummy! Eggs are a great source of protein which is great for fuelling your body for the day! Eggs contain many beneficial vitamins and minerals such as selenium, vitamin D and many B vitamins.
Both of these omelette and plain egg cups are quick and easy to make! If you don't have a lot of time in the morning I would suggest giving these egg cups a try! All you have to do it stick them in the oven when you're getting ready in the morning and pull them out and they are ready to go! The omelette cups do require a few minutes to sauté the peppers, onions and spinach so if you are very tight for time I would suggest the plain egg bites. For the plain egg bites all you need to do is place a slice of meat and egg in each muffin tin and stick them in the oven! I would suggest making a large batch on a day when you have a little more time in the morning and keeping the extra egg cups in the fridge for breakfasts during the week! These bites are like mini quiche without the crust! I find the sliced meat adds a yummy flavour to the egg cups and makes for the perfect cup to hold when eating!
Cooking time will depend on how you like your eggs. You can cook the omelette and plain egg cups together in the same pan; the omelette cups will be done around the same time as a soft egg with a runny yolk (about 16 minutes). The omelette cups will be completely fine to cook longer in the oven and will not burn. You can leave them in longer than 16 minutes if you want the yolk of your plain egg cups to cook longer. Medium yolks take approximately 18 minutes to cook and hard yolks take about 20 minutes.
These egg cups were definitely a huge hit in my house! I was planning on making a large batch to keep in the fridge for a couple of days and I couldn't believe that they were all gone that same day! I had to make more the next day! It's a good thing they are super easy to whip together! If you wanted to make these a little more filling, they would be delicious on a whole wheat english muffin or on a small slice of toast to make a mini breakfast sandwich! These cups are fun and easy for the kiddies to help make and eat as well!
*To make these dairy free, just skip the cheese or substitute the cheese for your favourite dairy free cheese.
Bakes Breakfast Egg Cups - Recipe
Prep Time: 10 minutes
Cook Time: 16-20 minutes
Yields: 12 egg cups (6 plain + 6 omelet)
12 slices of Montreal smoked meat (or any desired sliced meat - ham would also be good)
1/2 cup diced onion
1/2 cup diced red pepper
1 cup spinach
1/4 cup shredded cheese (I used cheddar)
1 tsp avocado oil
1. Preheat oven to 350 degrees.
2. In a small frying pan, add 1 tsp avocado oil, peppers, onions and spinach. On medium heat, sauté for 4-5 minutes, until soft.
3. Spray the muffin tin with oil and place a slice on meat in each tin to make a cup (make sure bottom and sides are covered). Use 2 slices of meat if needed to cover each cup.
4. For plain egg cups, crack eggs into each cup (6 cups if you are doing half plain and half omelette) and top with a pinch of salt and pepper.
5. For omelette cups, add in a small spoonful of sautéed veggies and cheese. In a small bowl whisk together 6 eggs and a pinch of salt and pepper. Slowly pour the mixture into the cups with sautéed veggies and cheese.
7. Place in oven and bake. Bake for 16 minutes for runny yolks, 18 minutes for medium yolks and 20 minutes for hard yolks.
8. Once cooked, remove from oven and let cool for 5 minutes.
9. Take a knife and cut around the edges to remove egg cups from muffin tin. Place on a plate, serve and enjoy!
10. Place remaining egg cups in a container once cooled and store in the fridge.