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Breakfast Egg Cups for Busy Weekdays

I love to cook, try new recipes, and share them! When healthy ingredients meet complementary spices, magic happens in the kitchen.

Egg cups make a fast, easy, and tasty breakfast!

Egg cups make a fast, easy, and tasty breakfast!

Healthy Breakfast for Busy Work Days

These egg cups make for a delicious and nutritious breakfast on busy mornings. It feels like an omelet but with less work and less mess. The muffin tin makes convenient egg cups that you can put on an English muffin for a breakfast sandwich or enjoy all on its own.

The recipe is very flexible, and it's so easy to throw together before a busy work week. You can customize these egg cups by switching up the veggies or omitting them altogether, adding chopped ham or bacon to make them more savory, or adding your choice of toppings.

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Read More From Delishably

Once these egg cups are baked, they can be refrigerated or frozen in an air-tight bag for future consumption. Enjoy!

Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

6 servings (2 egg cups per serving)

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 cup yellow onion, diced
  • 4-6 button mushrooms, chopped
  • 1/4 cup bell pepper, chopped
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375 degrees.
  2. Begin by chopping up the peppers, mushrooms, and onion.
  3. Add olive oil to a warmed pan and sauté the peppers, mushrooms, and onions until all are softened and the onion is translucent. Remove from heat and set aside.
  4. Crack the eggs into a bowl and whisk to combine the egg yolks and whites.
  5. Add milk and all spices. Stir to combine.
  6. Add vegetables to the egg mixture and mix together.
  7. In a greased muffin tin, add even amounts of egg mixture to each muffin holder.
  8. Cook the egg cups in the oven for 12-15 minutes or until the tops of the egg cups are golden brown and a toothpick comes out clean.

What do you think?

© 2022 Lisa Bean

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