Easy Egg Cups

I don’t know about you, but we are a breakfast-eating, egg-loving household and we like to start each day with a solid breakfast of eggs, veggies, and coffee. Mmm.

Please hold while I go brew some right now. It doesn’t need to be the morning to enjoy coffee, right?

I’m back! Anyway, while we love breakfast, we’re also a big fan of the snooze button on our alarms and don’t always leave time to enjoy a nutritious, filling, first meal. Enter Easy Egg Cups! Quick and delicious, easily modifiable, and pretty filling, these egg cups take minimal effort to make an even less to reheat when you need breakfast on the go.

While I chose ham, spinach, and cheese for this round of Egg Cups, feel free to use any other meats or veggies you want. Here are a few suggestions:  onion, mushroom, bell peppers, kale, bacon, sausage, goat cheese, or feta (drool). You can easily make these Whole30 compliant, too!

The process is super simple. Whip together your ingredients, toss them into a muffin/cupcake tin, and bake for 23-25 minutes at 350 degrees. Store them in an airtight container in the fridge and then reheat in the microwave when ready.

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Easy Egg Cups

Print Recipe

Quick and delicious, easily modifiable, and fairly filling, these egg cups take minimal effort to make an even less to reheat when you need breakfast on the go.

• CourseMain Dish
• CuisineAmerican

Servings	Prep Time
12 cups	5 minutes

Cook Time

25 minutes

Servings Prep Time 12 cups 5 minutes

Cook Time 25 minutes

Easy Egg Cups Print Recipe Quick and delicious, easily modifiable, and fairly filling, these egg cups take minimal effort to make an even less to reheat when you need breakfast on the go. CourseMain Dish CuisineAmerican Servings Prep Time 12 cups 5 minutes Cook Time 25 minutes Servings Prep Time 12 cups 5 minutes Cook Time 25 minutes

Ingredients

• 8 eggs
• 1/3 cup milk
• 3 ounces ham diced
• 2 cups spinach chopped
• 1 tsp garlic minced
• salt and pepper to taste
• 1/2 cup cheese

Servings: cups

Instructions

1. Preheat the oven to 350 degrees then combine all the ingredients in a medium size bowl and whisk until mixed.
2. Use a ladle to fill the muffin tins roughly 3/4 of the way with the egg mixture.
3. Feel free to sprinkle extra cheese on top before placing into the oven! Bake for 23-25 minutes.
4. Remove from the oven and dig in or let cool for later!

Recipe Notes

I recommend using cupcake liners as the eggs will definitely stick to the pan even with spray!

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