Eggs-ellent Egg Cups

I’m obsessed with egg cups!  I make a batch at least once a week, filling them with whatever I have on hand!  They are quick and easy to make, and reheat in the microwave in just 30 seconds.   They are a delicious last minute breakfast “grab and go”! Give ’em a try for sure!!!

Ingredients: Makes 6 egg cups, can be stored in fridge up to 3 days.

  • 6 large eggs
  • splash of milk
  • 1/2 – 3/4 cup of your favorite filling
  • salt and pepper
  • cooking spray


  1. Preheat oven to 350.
  2. Crack and wisk together eggs and splash of milk in a bowl.  Salt and pepper to taste.
  3. Generously grease 6 cups of a muffin tin using cooking spray.
  4. Fill each muffin cup approximately 2/3 full with the egg mixture.
  5. Add 1-2 tbsp of your filling taking care so your cups don’t overflow.
  6. Carefully transfer muffin tin to oven and bake in the center for 12-15 minutes.  Egg cups will rise a bit.  They are done when the center no longer looks wet.
  7. Cool 5 minutes before removing from the tin.  I use a butter knife and circle around each cup before attempting to remove.

Filling Ideas:

  • Diced ham, tomatoes, bell pepper and cheddar
  • Chopped spinach, sun-dried tomatoes and crumbled breakfast sausage (previously cooked)
  • Chopped mushrooms and onions (previously sautéd) and shredded Monterey Jack cheese

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