Breakfast Egg Cups Recipes

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BREAKFAST EGG CUPS RECIPE BY TASTY

Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat

Provided by Tiffany Lo

Categories     Breakfast

Time 30m

Yield 12 servings

Number Of Ingredients 11



Breakfast Egg Cups Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (180°F).
  • Beat eggs and season with salt and pepper, to taste.
  • Add eggs halfway into each tin of a greased muffin tin.
  • Add desired toppings.
  • Bake for 20 minutes.
  • Eat now or keep in airtight container in the fridge. Heat when ready to eat.
  • Enjoy!

Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams

12 eggs, beaten
salt, to taste
pepper, to taste
¼ cup fresh spinach, chopped
½ cup tomato, diced
¼ cup shredded mozzarella cheese, or to taste
⅓ cup broccoli, chopped
¼ cup shredded cheddar cheese, or to taste
½ cup turkey bacon, chopped
½ red bell pepper, diced
¼ deli chicken meat, diced

EGG BREAKFAST CUPS RECIPE BY TASTY

Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese

Provided by Joey Firoben

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 10



Egg Breakfast Cups Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (180°C).
  • In a measuring cup, beat the eggs until smooth. Set aside.
  • In a greased muffin tin, place your desired combination of fillings into each muffin cup.
  • Season each cup with salt and pepper.
  • Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
  • Bake for 20 minutes, until set.
  • Enjoy!

Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams

5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomato, diced
onion, diced fine
1 bell pepper, diced fine
1 head broccoli, cut into small florets
parmesan cheese
cheddar cheese

EASY BREAKFAST EGG MUFFINS

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Provided by Catherine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 12

Number Of Ingredients 10



Easy Breakfast Egg Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  • Pour mixture equally into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

BREAKFAST CUPS

This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.

Provided by Jennicaakes

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 30m

Yield 18

Number Of Ingredients 7



Breakfast Cups image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  • Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
  • Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
  • Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
  • Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g

cooking spray
18 refrigerated biscuits (unbaked)
8 ounces breakfast sausage
7 large eggs
½ cup milk
salt and ground black pepper to taste
1 cup mild shredded Cheddar cheese

EGG WHITE BREAKFAST CUPS

Easy, healthy make-ahead breakfast for those who have to dash out the door or eat on the run. Be creative, you can add to this recipe and use any ingredient you could imagine for an omelette.

Provided by THESSIG

Categories     Breakfast

Time 45m

Yield 1 per person, 6 serving(s)

Number Of Ingredients 8



Egg White Breakfast Cups image

Steps:

  • Preheat over to 350 degrees.
  • Use cooking spray to completely grease a 6 muffin tin.
  • Place chopped veggies into muffin tins.
  • Pour egg whites, equally, over the veggies in the muffin tins.
  • Bake for 30 minutes or until egg white are cooked completely.
  • Serve hot or refrigerate and reheat for 30 seconds each in microwave.

Nutrition Facts : Calories 48.2, Fat 0.2, Sodium 168.8, Carbohydrate 1.8, Fiber 0.5, Sugar 0.9, Protein 9.3

2 cups egg whites
2 cups fresh spinach, torn with stems off
3 cherry tomatoes, sliced
1 pinch salt
1 pinch black pepper
1 tablespoon onion, chopped
1 tablespoon green pepper, chopped
cooking spray

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