Baked Breakfast Egg Cups Recipe

Introduction

Baked Breakfast Egg Cups are a simple, protein-packed morning treat perfect for busy days. These individual egg cups are easy to make and customizable with your favorite ingredients.

Ingredients

• 12 slices of Canadian bacon (or ham cubes)
• 12 eggs
• 2 tablespoons grated parmesan or cheddar cheese
• 3/4 cup chopped grape tomatoes or green pepper
• 1 tablespoon chopped chives (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit and lightly grease a 12-cup muffin pan with cooking spray or oil.
2. Step 2: Arrange one slice of Canadian bacon in each muffin cup, trimming it halfway through if needed to fit the shape snugly.
3. Step 3: Crack one egg into each muffin cup. Alternatively, you can beat the eggs and pour scrambled-style into each cup for a different texture.
4. Step 4: Season each egg with salt and pepper. Sprinkle the grated cheese on top, followed by the chopped tomatoes or green pepper if using.
5. Step 5: Bake in the preheated oven for about 15 minutes, until the eggs are set to your liking.
6. Step 6: Remove from the oven and let cool slightly. Pop the egg cups out of the muffin tin carefully and serve warm, or let cool completely before freezing for later.

Tips & Variations

• Try adding cooked spinach or mushrooms for extra veggies and flavor.
• Use different cheeses like mozzarella or feta to change the taste profile.
• For easier cleanup, line muffin cups with silicone liners or parchment paper.
• Mix herbs like parsley or dill in place of chives if preferred.
• To scramble eggs in muffin cups, lightly beat eggs before pouring them into the bacon-lined tins.

Storage

Store baked egg cups in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and place in a freezer-safe container or bag for up to 1 month. Reheat in the microwave for 20–30 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare and bake the egg cups in advance, then store them refrigerated or frozen. They make a great grab-and-go breakfast option.

What if I don’t have Canadian bacon?

You can substitute regular bacon, ham cubes, or even sausage pieces for a different flavor. Just ensure they are cooked or partially cooked before baking.

Baked Breakfast Egg Cups Recipe

Print Recipe

★★★★★

4.4 from 83 reviews

Delicious and convenient Baked Breakfast Egg Cups made with Canadian bacon, eggs, cheese, and fresh vegetables. These protein-packed cups are perfect for a quick breakfast or meal prep, easy to bake in a muffin pan and customizable with your favorite fillings.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 egg cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Egg Cups

• 12 slices of Canadian bacon (or ham cubes)
• 1 dozen eggs
• 2 tablespoons grated parmesan cheese (or cheddar cheese)
• 3/4 cup chopped grape tomatoes (or chopped green pepper)
• 1 tablespoon chives (optional)
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and spray or grease a 12-cup muffin pan to prevent sticking.
2. Prepare Bacon: Arrange one slice of Canadian bacon in each muffin cup, cutting the bacon halfway through if needed to allow it to fit snugly and create a cup shape.
3. Add Eggs: Crack one egg into each bacon-lined muffin cup. Alternatively, you can scramble the eggs first and pour them evenly into each cup if desired.
4. Season: Sprinkle each cup with salt and pepper to taste for added flavor.
5. Add Cheese and Vegetables: Sprinkle grated cheese on top of each egg cup. If using chopped tomatoes or green peppers, add them on top of the cheese. Optionally, add chives if you like.
6. Bake: Bake the muffin pan in the preheated oven for 15 minutes until the eggs are set and cooked through.
7. Cool and Serve: Allow the egg cups to cool slightly before popping them out of the muffin pan. Serve immediately or let them cool completely before freezing for later use.
8. Reheat: When frozen, warm the egg cups in the microwave for a few seconds until heated through. They reheat quickly and make a convenient breakfast option.

Notes

• Cut bacon slices halfway through if they don’t fit perfectly in the muffin cups so they form a secure base.
• You can customize the filling with your favorite vegetables or cheese types.
• Let egg cups cool completely before freezing to maintain texture and prevent sogginess.
• Microwave for 20-30 seconds from frozen for a quick breakfast.
• Use a non-stick spray or grease well to ensure easy removal from the muffin pan.

Keywords: baked egg cups, breakfast egg muffins, Canadian bacon breakfast, easy breakfast recipe, meal prep breakfast