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Breakfast Egg Cups

Breakfast Egg Cups
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These Breakfast Egg Cups are a delicious, customizable, and protein-packed way to start your day. With three flavorful variations—Mediterranean, Turkey Fajita, and All American—this recipe is perfect for meal prep or a quick grab-and-go breakfast.

Ingredients

Scale

Mediterranean Egg Cups:

  • ½ cup sun-dried tomatoes, sliced
  • 1 cup spinach, finely diced
  • ½ yellow onion, finely diced
  • 4 large basil leaves, finely diced
  • Salt and pepper, to taste
  • 8 large eggs
  • ¼ cup milk (any kind)
  • ⅓ cup feta cheese crumbles

Turkey Fajita Egg Cups:

  • ½ lb ground turkey (or any ground meat)
  • ½ tablespoon olive oil
  • 1 tablespoon chili powder
  • ⅛ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ⅛ teaspoon salt
  • 1 large green pepper, finely diced
  • 1 large red pepper, finely diced
  • ½ medium onion, finely diced
  • 8 large eggs
  • ¼ cup milk (any kind)
  • ⅓ cup cheddar cheese

All American Egg Cups:

  • 2 medium red potatoes, peeled and shredded
  • 1 teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 12 fully-cooked breakfast sausage links, chopped
  • 8 large eggs
  • ¼ cup milk (any kind)
  • ⅓ cup shredded Colby Jack cheese

Instructions

Mediterranean Egg Cups:

  1. Preheat oven to 350°F and grease a muffin tin with cooking spray.
  2. Evenly distribute sun-dried tomatoes, spinach, basil, onion, and feta into the muffin cups.
  3. Whisk eggs with milk, then pour over the veggies until each cup is about three-fourths full.
  4. Season with salt and pepper. Bake for 18–22 minutes, until set and slightly golden.

Turkey Fajita Egg Cups:

  1. Preheat oven to 350°F and grease a muffin tin.
  2. Heat olive oil in a skillet over medium heat. Cook ground turkey with chili powder, paprika, garlic powder, cumin, and salt until browned.
  3. Divide turkey among the muffin cups and top with diced peppers and onions.
  4. Whisk eggs with milk and pour over the filling until three-fourths full. Top with cheddar cheese and bake for 18–22 minutes, until golden.

All American Egg Cups:

  1. Preheat oven to 350°F and grease a muffin tin.
  2. Shred potatoes and squeeze out excess moisture using a towel. Toss with garlic powder, salt, and pepper; evenly layer in muffin cups as a base.
  3. Add chopped sausage on top of the potatoes. Whisk eggs with milk and pour over the filling until three-fourths full. Sprinkle with cheese.
  4. Bake for 18–22 minutes, until puffed up and set.

Notes

Serving Suggestions:

Pair egg cups with avocado slices or fresh fruit for a balanced meal.

Tips & Tricks:

  1. Use silicone muffin tins for easier removal.
  2. Let egg cups cool for a few minutes before removing them to avoid sticking.
  3. For crispy potatoes in the All American version, pre-bake the shredded potatoes for five minutes before adding other layers.

Storage & Reheating:

Store in an airtight container in the fridge for up to five days or freeze for up to three months. Reheat in the microwave (30 seconds per cup) or oven (275°F for five minutes).

Find it online: https://cakeshungry.com/breakfast-egg-cups/