Best 10 Egg Cups Recipe By Tasty Recipes

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If you're looking for a quick, easy, and delicious breakfast, egg cups are the perfect solution. These individual portions of eggs, cheese, and your favorite fillings are baked in a muffin tin until fluffy and set. Not only are they a great way to get your protein fix in the morning, but they're also a great way to use up leftover vegetables, meats, and cheeses. With so many different variations, there's an egg cup recipe out there for everyone.

Here are our top 10 tried and tested recipes!

BACON EGG CUPS RECIPE BY TASTY



Bacon Egg Cups Recipe by Tasty image

Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 slices bacon
6 eggs
salt, taste
pepper, taste
¼ cup shredded cheddar cheese
chive, to taste
muffin tin

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the slices of bacon in the muffin tin, wrapping in a circle.
  • Bake the bacon for 10 minutes.
  • Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
  • Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
  • Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams

EGG BREAKFAST CUPS RECIPE BY TASTY



Egg Breakfast Cups Recipe by Tasty image

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

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

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

EGG CUPS RECIPE BY TASTY



Egg Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, spinach, tomato, broccoli, shredded cheddar cheese, bell pepper, onion, mushroom, asparagus, bacon

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 12

5 eggs
salt, to taste
pepper, to taste
spinach
tomato, diced
broccoli, cut into small florets
shredded cheddar cheese
bell pepper, diced
onion, diced
mushroom, sliced
½ bunch asparagus, diced
bacon, cooked and chopped

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Fill a greased muffin tin with your favorite combination of fillings or use the ones we did!
  • Whisk eggs in measuring cup and fill up each tin.
  • Sprinkle with salt and pepper.
  • Bake for about 30 minutes or until a toothpick comes out clean.
  • Enjoy!

Nutrition Facts : Calories 113 calories, Carbohydrate 0 grams, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams

MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY



Make-ahead Cheesy Egg Cups Recipe by Tasty image

Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper

Provided by Hannah Williams

Categories     Sides

Time 30m

Yield 12 servings

Number Of Ingredients 9

15 oz frozen hash brown, thawed
1 ½ cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper
1 tablespoon oil
8 eggs
3 slices bacon, cooked, crumbled
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 425°F/220°C.
  • In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  • Bake for 15-20 minutes, until golden brown.
  • In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  • Bake 15 minutes. Freeze up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

BREAKFAST EGG CUPS RECIPE BY TASTY



Breakfast Egg Cups Recipe by Tasty image

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

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

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

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY



Sausage & Egg Breakfast Cups Recipe by Tasty image

Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato

Provided by Tiffany Lo

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 11

1 lb ground sausage, pork, chicken, or turkey
salt, to taste
pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon dried parsley
6 eggs
shredded cheddar cheese, to taste
spinach, chopped
tomato, diced

Steps:

  • Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
  • Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
  • In a separate bowl, mix the eggs, salt, and pepper.
  • Pour egg mixture into the middle of each cup.
  • Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
  • Bake at 350°F (180°C) for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram

MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY



Muffin Tin Customizable Veggie Egg Cups Recipe by Tasty image

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

Provided by Merle O'Neal

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 9

5 eggs
salt, to taste
pepper, to taste
fresh spinach, chopped
tomato, diced
onion, finely diced
bell pepper, finely diced
broccoli, cut into small florets
cheddar cheese

Steps:

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

Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

BACON EGG CUPS



Bacon Egg Cups image

These adorable bacon egg cups are a fresh take on the classic breakfast combo. Make sure to use ovenproof bowls when baking. -Carol Forcum, Marion, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 6

4 bacon strips
4 large eggs
1/3 cup half-and-half cream
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 green onions, chopped

Steps:

  • In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm., In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray. , Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

Nutrition Facts : Calories 380 calories, Fat 28g fat (14g saturated fat), Cholesterol 486mg cholesterol, Sodium 521mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY



Cauliflower Crust Egg Cups Recipe by Tasty image

Here's what you need: cauliflower, salt, olive oil, garlic powder, onion, parmesan cheese, salt, pepper, eggs, tomato, fresh basil, fresh spinach, broccoli, cheddar cheese

Provided by Crystal Hatch

Categories     Appetizers

Yield 6 cups

Number Of Ingredients 14

1 head cauliflower, medium-large
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
⅓ cup onion, diced
½ cup parmesan cheese, grated
salt, to taste
pepper, to taste
6 eggs, whisked, separate into a batch of 2 and a batch of 4
tomato, for garnish
fresh basil, for garnish
fresh spinach, for garnish
broccoli, for garnish
cheddar cheese, for garnish

Steps:

  • Preheat oven to 375°F (200°C).
  • Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
  • Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
  • Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
  • Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
  • Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
  • Bake for 20-30 minutes, or until the crust turns golden brown.
  • Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
  • Bake an additional 15-20 minutes or until eggs are cooked through.
  • Allow to cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 176 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

SCRAMBLED EGG HASH BROWN CUPS



Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

Tips:

  • Start with room temperature eggs. This will help them cook evenly.
  • Grease the muffin cups thoroughly. This will prevent the eggs from sticking.
  • Add your favorite fillings before pouring in the eggs. This could include cheese, bacon, vegetables, or herbs.
  • Bake the egg cups for about 15-20 minutes, or until the eggs are set.
  • Let the egg cups cool for a few minutes before serving.

Conclusion:

Egg cups are a delicious and easy breakfast option that can be made ahead of time. They're perfect for busy mornings or for a quick and healthy snack. With so many different variations to choose from, there's sure to be an egg cup recipe that everyone will enjoy. So next time you're looking for a quick and easy breakfast, give egg cups a try!

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