Baked Egg Cups Breakfast

I discovered baked egg cups on a hectic Sunday morning when I had a dozen hungry people coming for brunch and absolutely no time to stand at the stove flipping omelets. I remembered my grandmother mentioning something about eggs in muffin tins, and that single memory became the breakthrough that day. Now, whenever I need to feed a crowd without the stress, these little golden cups are my secret weapon.

The first time I made these for my kids' school fundraiser breakfast, watching everyone grab a second one was pure joy. One parent asked for the recipe right there in the parking lot, and I realized I'd created something people genuinely wanted to eat again.

Ingredients

• 6 large eggs: These are the foundation—make sure they're fresh and at room temperature so they blend smoothly into a custard-like base without any rubbery bits.
• 60 ml (1/4 cup) milk: This optional splash is the difference between dense and cloud-like. I learned this the hard way after making them dry once.
• 90 g (1 cup) shredded cheddar cheese: Sharp cheddar gives them personality, but honestly any cheese you love will work—I've had beautiful results with gruyère and even crumbled feta.
• 1 small bell pepper, diced: The bright sweetness of this vegetable is your friend here, adding color and texture.
• 60 g (1/2 cup) baby spinach, chopped: This wilts down to nothing and adds an earthy note that makes the whole thing feel nutritious without tasting virtuous.
• 1 small tomato, diced: Adds a little moisture and brightness—just make sure to pat it dry so your egg cups don't get weepy.
• 2 spring onions, finely sliced: These bring a gentle onion flavor that doesn't overpower the delicate eggs.
• 60 g (1/2 cup) cooked ham or bacon, diced: Optional but deeply appreciated by everyone at the table—crispy bacon pieces make these feel indulgent.
• 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp smoked paprika: The paprika is my secret touch—it adds a whisper of smokiness that makes people ask what your secret ingredient is.

Instructions

Prepare your muffin tin:

Get your oven heating to 180°C (350°F) and grease that 12-cup muffin tin generously. I use a little cooking spray, but butter or oil works beautifully too. A well-greased tin is your insurance policy against sticking.

Create the egg custard:

Crack your eggs into a large bowl and whisk them together with the milk, salt, pepper, and smoked paprika. Don't be shy with the whisking—you want this mixture smooth and creamy, with no streaks of egg white remaining. This is your chance to aerate everything and build structure.

Layer in the vegetables and meat:

Distribute your diced bell pepper, chopped spinach, diced tomato, sliced spring onions, and ham or bacon evenly among the muffin cups. The key is keeping everything balanced so each egg cup gets a fair share of delicious bits.

Pour the egg mixture:

Carefully pour the whisked egg mixture into each cup until it's about three-quarters full. You want enough liquid to create that custard-like texture, but not so much that it overflows when the eggs puff up in the oven.

Top with cheese:

Sprinkle that shredded cheese generously over each cup. The cheese will melt and create a golden crust that holds everything together.

Bake until golden:

Slide the tin into your preheated oven and bake for 18 to 22 minutes. You're looking for the eggs to be set but still slightly soft in the very center—they'll continue cooking a tiny bit after you remove them. The tops should be lightly golden and look just set when you gently jiggle the tin.

Rest and serve:

Let them cool for 2 to 3 minutes in the tin so they firm up slightly, then gently run a thin knife around each cup and pop them out. Serve warm, or at room temperature if you're feeding a crowd buffet-style.

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There was this Tuesday morning when my teenage son asked for seconds, and then his friend asked if I could make these for his soccer team's breakfast event. That moment when food becomes a conversation starter is when you know you've done something right.

The Magic of Mix-and-Match Vegetables

One of the greatest joys of this recipe is how it adapts to whatever is in your crisper drawer. I've made them with roasted mushrooms, thinly sliced zucchini, caramelized onions, broccoli florets, and even leftover roasted Brussels sprouts. The beauty is that the egg custard binds everything together so gently that you really can't go wrong. I once made a batch with whatever odds and ends I had before grocery shopping, and my family declared it the best version yet.

Making Them Ahead for Your Week

Sundays have become my egg cup assembly day. I'll prepare a big batch, store them in an airtight container in the refrigerator, and then every morning the next week I just reheat one or two in the microwave for 60 to 90 seconds. They're perfect for busy mornings when you need something nutritious and satisfying without thinking. I've found that they stay fresh and delicious for up to four days, which means you can batch-cook on Sunday and have breakfast sorted until Wednesday.

Cheese and Flavor Variations That Will Surprise You

While I started with sharp cheddar, I've discovered that swapping cheeses completely changes the personality of these egg cups. Swiss cheese makes them feel continental, crumbled feta adds a tangy brightness that works especially well with spinach and tomato, and mozzarella creates a creamier, milder version that's perfect if you're serving people who prefer gentler flavors. I've even made a smoked gouda version that became a family favorite for weekend brunches.

• Try combining two cheeses—cheddar with a little gruyère creates a sophisticated depth.
• Fresh herbs like dill, parsley, or basil, added to the egg mixture, transform the whole flavor profile.
• A tiny pinch of garlic powder in the egg custard adds complexity without overpowering the delicate flavors.

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These little egg cups have become my go-to recipe whenever I need to feel like I've done something thoughtful without the stress. There's real magic in feeding people something nourishing, beautiful, and made with your own hands.

Recipe FAQs

→ Can I substitute different vegetables in this dish?

Absolutely! Feel free to swap bell pepper, spinach, or tomato for mushrooms, zucchini, onions, or others to suit your taste.

→ Is it possible to make these without meat?

Yes, omit the ham or bacon for a vegetarian version that still delivers rich, satisfying flavors.

→ What cheese types work best here?

Cheddar provides a classic flavor, but feta, mozzarella, or Swiss cheeses also complement the eggs and vegetables nicely.

→ How should I store and reheat these cups?

Store cooled egg cups in the refrigerator for up to four days. Reheat in a microwave until warmed through before serving.

→ Can I prepare these ahead of time?

Yes, these egg cups are perfect for meal prep and can be baked in advance for busy mornings.