Egg-lovers this is for you! Picture juicy fresh vegetables, surrounded by perfectly seasoned eggs, wrapped or scattered with salty protein, and sprinkled with cheese. The most delectable bite of heaven: Egg Cups!
Egg cups are freezable, portable, and come in a fun-size package. If you haven’t seen or heard of egg cups your breakfast life hasn’t been complete….until now!
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ReEducated Egg Cups
I have been meal prepping for years now and the food that has stayed with me through those years are cheap, easy, and customizable. Egg cups behold every trait.
Look at those beauties!
They take 5-10 minutes to prep and 15+ mins to bake. If you do the egg drop instead of scramble, chop and freeze your veggies, and pre-cook your meat it will take 3-5 mins to prep.
You can get all of the ingredients for egg cups pretty cheaply anywhere. I prefer the cheapest store with the highest quality and Aldi seems to always fit that description or Sam’s if I buy the ingredients in bulk.
- 12 Eggs $.69 | Aldi .69 cents
- ½ Pound Bacon $1.65 | Sam’s Club 4 Lbs for $11
- ½ lb Spinach for .89 | Aldi $1.79
- 4 oz Colby Jack Cheese block | Aldi $1.89 for 8 oz
- ½ cup Coconut milk $.16 | Aldi $2.69 for half gallon
Total Cost: $4.24
Cost Per Serving (2 muffins): $.70
Take out or add any ingredient that you love with eggs. All 12 cups can have different ingredients if you desire. This keeps me from getting bored with the recipe.
- 12 Eggs or 1 box of Egg Whites
- Diced Veggies (peppers, onions, spinach, tomatoes, avocado, mushrooms, broccoli, jalapenos, etc..)
- Spices (salt, pepper, paprika, red pepper flakes, herbs, etc..)
- Cheese (goat, Colby, pepper jack, feta, cheddar, mozzarella, etc..)
- Meat (sausage, ham, bacon, turkey, etc..)
- Hash browns at the bottom
- Bread at the bottom
- Sour Cream as a topping
- Hot Sauce/ Sriracha as a topping
- Salsa as a topping
My Silicon Muffin Pan Preference
I’ve been making egg muffins on a weekly to bi-weekly bases for 2- 3 years. Although I loved those golden beauties, I despised making them because the egg mixture, forever and a day, stuck to my muffin pans!
At first I scrubbed for 20 mins like an old maid, then I tried soaking overnight and scrubbing for 10 mins, then I tried paper muffin holders that peeled off half of the egg, then heavy duty cooking spray that cost more than a whole batch of egg muffins and lasted only 3 weeks.
It was beyond frustrating!
One Saturday afternoon as I sat scrubbing at my muffin pans after a long meal prep, I lost it! I snatched up the crusty pan, slammed it into the trash, and walked away.
Not until two weeks later when I needed to meal prep my egg muffins did I realize I had thrown away their main component.
My stomach dropped into the depths of despair and I started a frenzied search on my Amazon list for the silicon muffin pan I had read about months before.
Obviously, I side-eyed its silly advertising schemes -“Never have to scrub your muffin pan again” or “The food just pops right out” or the 400+ reviewers who sang its praises.
I just wanted my babies back by that Saturday! ( Yes, I refer to my favorite food affectionately #FoodLover)
The pan arrived dusty, floppy, and bright red, but it couldn’t stop my excitement of getting back to my egg muffin routine.
I made up the usual mixture of veggies, eggs and cheese (bacon came earlier last year), lightly sprayed the pan with cooking spray ( I wanted them to work for my good review) and filled in all 12 holes to the very top.
After 20 anxious minutes, I pulled the muffin pan out to some beautiful, high-risen, picture-perfect egg muffins. (Yup, the ones a few paragraphs above)
My stomach jumped at the sight of them! I grabbed one corner of the muffin pan and puckered it up and out popped a muffin.
My heart sped up , as I popped out 11 more with complete ease.
I stared in awe at the pan with only a greasy film and seasoning bits to show food had even touched it and despaired about all those 20-minute scrubs.
My 24 years on earth was changed by a silicon muffin pan that gave me a complete love of preparing and devouring egg cups.
Sagacious Tip | Use a silicone muffin pan for your egg cups!
Tips and Tricks:
- Recipes for egg muffins range from 15-25+ minutes. The best time to keep your muffins juicy, fully cooked and muffin domed is 21 minutes in my oven. If you cook them too long they will hollow out like a pastry with no filling. If you don’t cook them long enough they will be overly squishy and liquidy.
- Add milk or cream for fuller and creamier muffins. Add some cream cheese and melt your insides a little.
- Don’t add too many vegetables as the water content will make for a mushy muffin.
- To make the muffins more filling be sure to add a meat of some sort or if you prefer no meat, add a carb such as toast and some fruit. I become ridiculously hungry even with 3 muffins (Don’t judge me!) after an hour if I only have vegetables and cheese.
- The liquid gold can be added to waffle irons, sandwich makers, and the like if you don’t want to turn on the oven.
- Keep a freezer bag of chopped vegetables and pre-cooked meat in the freezer to make this recipe even quicker. Better yet bulk-buy the ingredients from a Big-Box club and bulk freeze them for months of breakfast.
1 | Bacon Egg Cups
My favorite version of egg cups is wrapped in bacon. After failing miserably at the keto diet (Check out the “Trying Keto” Pinterest board ) the only lesson I got from it is “Carbs are bad and fat is good” –and so amazingly delicious. Through this “diet” I gained an intense love, desire, lust (whatever you want to call it) for bacon.
This is my favorite recipe at the moment because you know…the bacon. Place cheese and hot sauce in between the egg and spinach to take your tastebuds on the ride of their lives. Get the recipe here.
2 | Spinach Quiche Cups
The first egg cup recipe I ever tried 3 years ago. This one is super simple and has step-by-step pictures to help first-timers. Get the recipe here.
3 | Eggs in Hash Brown Nest
When you get a little more advanced in your egg cup game and have a few minutes more to make breakfast, check out these egg cups with hash brown bottoms. Hash browns make everything taste better and are definitely more filling. Get the recipe here.
4 | Bacon Avacado Ranch Egg Muffins
This recipe is cheat-day worthy: salty bacon, with creamy avocado, and a dash of ranch. It’s whole 30 compliant! Treat yo self! Get the recipe here
Egg Cups in 45-seconds. The ease is real.
Have you slobbered yet? 😋 Do you have any yummy Egg Cup recipes to share or have some suggestions for future post? Snap a picture of your creations with hashtag #R20Recipes or holla at me on Instagram or Twitter . Subscribe to get more post like this sent right to your inbox and comment below!
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