Delicious Egg Cups: Quick & Easy Breakfast Recipe

Egg cups are a delightful mix of flavors and textures, perfect for those busy mornings when breakfast seems like an uphill battle. Imagine sinking your teeth into a fluffy egg filled with vibrant vegetables and savory cheese, all nestled in a neat little cup. The aroma wafts through your kitchen, making it impossible to resist—this is breakfast bliss!

Every time I whip up these egg cups, I’m transported back to lazy Sunday mornings with my family. We’d gather around the table, laughter echoing as we shared stories and bites of deliciousness. These little treasures brighten any occasion, whether it’s a brunch gathering or just a solo morning treat. I promise, once you try them, you’ll be hooked!

I remember the first time I served these egg cups at a family gathering; everyone was raving about them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Fresh eggs are key; choose free-range if possible for better flavor.

• Cheese: Cheddar or feta work beautifully; they add creaminess and depth.

• Vegetables: Bell peppers, spinach, or tomatoes can be used; pick your favorites.

• Salt and Pepper: Essential for seasoning; don’t skimp on flavor!

• Cooking Spray: Use this to prevent sticking; nobody likes a stuck egg cup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grab a muffin tin and give it a generous spray with cooking spray to ensure nothing sticks.

Prepare Your Veggies: Chop your chosen vegetables into small pieces. Aim for uniformity so they cook evenly—no one wants crunchy bits in their fluffy eggs.

Whisk the Eggs: In a bowl, crack the eggs and whisk until combined. Add salt and pepper to taste—don’t be shy! This is where all the flavor starts.

Add Cheese and Veggies: Stir in your chopped vegetables and cheese until everything is well mixed. The colorful medley will make you smile before you even bake them.

Fill the Muffin Tin: Pour your mixture into the prepared muffin tin, filling each cup about three-quarters full. Leave some space for them to puff up; they’re not done rising yet!

Bake Until Golden: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until they’re golden brown on top. You’ll know they’re ready when they puff up and don’t jiggle when you shake the pan.

Enjoy these delightful egg cups fresh from the oven or store them in an airtight container in the fridge for up to five days—if they last that long!

Perfecting the Cooking Process

Start by prepping your ingredients, then whisk eggs, and pour into greased muffin tins. Bake at 350°F for about 20 minutes or until set.

Add Your Touch

Feel free to swap out veggies like spinach or bell peppers or use cheese varieties to suit your taste.

Storing & Reheating

Store egg cups in an airtight container in the fridge for up to four days. Reheat in the microwave for about 30 seconds.

Cooking these egg cups reminds me of a Sunday brunch where my friends couldn’t believe something so simple could be so tasty.

FAQ

Can I freeze egg cups?

Yes, you can freeze them for up to three months in an airtight container.

What vegetables work best in egg cups?

Spinach, bell peppers, and tomatoes add great flavor and texture to egg cups.

How do I know when the egg cups are done?

Insert a toothpick; if it comes out clean, they are ready!