Baked Egg Cups Breakfast (Printable)

Savory baked egg cups packed with fresh vegetables, cheese, and optional meats for a wholesome start.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Dairy

02 - 1/4 cup milk (optional, for creamier texture)
03 - 1 cup shredded cheddar cheese (or cheese of choice)

→ Vegetables

04 - 1 small bell pepper, diced
05 - 1/2 cup baby spinach, chopped
06 - 1 small tomato, diced
07 - 2 spring onions, finely sliced

→ Meats (optional)

08 - 1/2 cup cooked ham or cooked bacon, diced

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon smoked paprika (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or a small amount of oil.
02 - In a large mixing bowl, whisk together the eggs, milk (if using), salt, black pepper, and smoked paprika until fully blended.
03 - Evenly divide the diced bell pepper, chopped spinach, diced tomato, spring onions, and optional ham or bacon across the muffin cups.
04 - Pour the egg mixture evenly into each muffin cup, filling them about three-quarters full.
05 - Sprinkle shredded cheddar cheese over the top of each filled muffin cup.
06 - Bake in the preheated oven for 18 to 22 minutes, or until the egg cups are set and lightly golden on top.
07 - Allow the egg cups to cool for 2 to 3 minutes before removing them from the tin. Serve warm or at room temperature.

# Tips from dashanddishes:

01 -
  • You can prep these the night before and bake them fresh in the morning, which honestly feels like cheating at breakfast.
  • They're impossibly forgiving—swap in whatever vegetables you have on hand and they'll turn out beautifully.
  • Unlike scrambled eggs, these actually sit nicely on a plate and feel special, even though they take less than 30 minutes total.
02 -
  • Don't skip the whisking step—a well-whisked egg mixture cooks more evenly and becomes silky rather than rubbery.
  • If you're adding watery vegetables like tomatoes or mushrooms, pat them completely dry first or your egg cups will weep and lose their fluffy texture.
03 -
  • Room temperature eggs whisk into a smoother, more even custard than cold eggs straight from the fridge.
  • The secret to edges that release cleanly from the tin is cooling them for exactly those 2 to 3 minutes—not longer, or they get rubbery, but not shorter or they'll tear.

Return