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Egg breakfast cups are a healthy and convenient breakfast option. You can easily heat them up throughout the week to ease the busy schedule of a college student, parent, and/or professional. This recipe makes 6 breakfast cups using a variety of ingredients that can be intermixed to create a new flavor cup each time.

Step 1: Gather Materials and Ingredients

Materials Needed:

  • Measuring cup (or any bowl of appropriate size) to easily scramble and pour eggs
  • Fork to beat eggs
  • Knife to cut vegetables/toppings
  • Cutting board
  • Vegetable oil (spray or liquid), PAM, butter, or other method to grease muffin tin
    • I put olive oil on a paper towel and rubbed on muffin tin
  • Oven mitts and oven
    • Warning: oven will be hot when removing muffin tin at the end so be sure to have oven mitts or another form of protection

Ingredients Needed: (toppings can be interchanged as desired)

  • 5-6 eggs
  • salt and pepper
  • 1/4 cup spinach leaves
  • 1/8 cup white onion
  • 3-4 red grape tomatoes
  • 1/4 of a bell pepper (color doesn't matter)
  • 2-3 pieces of broccoli (mostly the head)
  • 2 sliced mushrooms (can buy pre-cut in packages at the grocery store)
  • 1/8-1/4 cup of shredded cheese of preference (I used Parmesan and Colby Jack)

Step 2: Prepare and Scramble Eggs

Crack and scramble eggs in measuring cup or another bowl that to easily pour into the tins later.

Step 3: Chop and Dice Toppings

  • Chop spinach (top right in picture)
  • Dice tomatoes (bottom left in picture)
  • Finely dice onion (top middle in picture)
  • Finely dice bell pepper (top left in picture)
  • Cut broccoli into small florets (bottom left in picture)
  • Chop mushroom (bottom middle in picture)
    • Warning: be careful and take your time when cutting to avoid injury with knife

Note: You re not strictly bound to a certain cut style and size. The above is merely a suggestion on bet cut for taste.

Step 4: Prepare Muffin Tin

    Spray/grease muffin tin (I put olive oil on a paper towel then rubbed it into the muffin tins).

    Step 5: Fill Muffin Tin With Ingredients

    • Place desired mixture of toppings into each tin
      • I combined: tomatoes + spinach; bell pepper + onion; tomato + Parmesan; bell pepper + broccoli; broccoli + Colby Jack; Spinach + mushroom
    • Add pepper and salt as desired
    • Pour already scrambled eggs evenly into each tin

    Step 6: Bake, Wait, and Enjoy!

    • Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes or until set
    • Remove pan from oven
      • Warning: Pan is hot! Use oven mitts or other form of protection
    • Remove egg breakfast cups from muffin tin using a knife or other flat object
    • Enjoy!
    • You can individually freeze, refrigerate, and reheate leftovers to eat later
    <p>These look so tasty! </p>

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