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Easy Egg Cups

Rachel Quenzer
These egg cups are delicious and will give you a fast breakfast that you ca save for the whole week!
5 from 10 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 10-12 eggs
  • 3/4 cup shredded cheese. I used mozzarella but you ca use whatever you want.
  • 3/4 cup ham. This can be deli ham or can be leftovers from a bone-in ham.
  • 1/2 onion, diced
  • 2 roma tomatoes, diced
  • 1 cup spinach
  • 1/2 cup milk. You can also use unsweetened, unflavored almond milk.
  • 1-2 tsp. black pepper
  • 1.5 tsp. salt
  • Olive oil or olive oil spray

Instructions
 

  • Preheat your oven to 350 degrees. 
  • Add eggs to a large bowl and mix with milk.
  • Coat your muffin tin with olive oil or olive oil spray. I use the spray to get an even application. 
  • Add your eggs to an easy to pour measuring cup and fill each cup hole to about 3/4 of the way full. If you're only adding cheese then fill a bit higher. Once in the oven your egg cups may start to rise a bit. They will fall once you remove them from the oven. So in order to have a full-sized egg cup you want to make sure the egg mix goes all the way to the top of the muffin tin holes once your toppings are in. 
  • Add your other ingredients as you like. I added onion, ham, tomatoes and spinach, cheese and salt and pepper. 
  • Add your muffin tin to the oven for about 20 minutes. 
  • Once done, remove the muffin tin and pop your egg cups out. Let them cool for a few minutes and then enjoy!
Keyword breakfast, easy breakfast, egg cups, eggs